This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat. On a chopping board, cut the aubergines in half lengthways. Score the flesh sides in a crisscross pattern, making sure you don’t smoked baba ganoush through the skins.
Drizzle with 2 tablespoons olive oil, then toss to coat. Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft. Using oven gloves, remove the aubergine from the oven, then leave aside to cool. Peel and roughly chop the garlic, then place in a food processor. 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
Squeeze in the juice, using your fingers to catch any pips. Secure the lid and blitz to a nice thick dip. Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it. Transfer to a bowl, to serve. What foods are good for our gut health?
This page is not available You may need permission to access this page. This is an easy recipe for pan fried chickpeas. Seasoned with paprika, fresh parsley, lemon juice and garlic this nutritious snack can be enjoyed in so many ways! Add pan fried chickpeas to salads, tacos, power bowls . This recipe is also suitable for vegans and it is naturally gluten-free. Just make sure the chickpeas you want to pan-fry is cooked.