Smoked Miso Baba Ganouch
If you've got a barbecue going this weekend why not add some Aubergine and smoking chips to make the base of this Baba Ganouch? Such a tasty dip which we've had here with vegtables and warm pita bread.
INGREDIENTS
4 Large Aubergines
1 Teaspoon White Miso Paste
1 Teaspoon Tahini
50 - 100ml Virgin Olive Oil
Juice of 1 Lemon
1/2 Tin Chickpeas
Big Pinch of Salt
To serve:
Chopped Coriander
Pomegranate Seeds
Olive Oil
Pine Nuts
METHOD
Throw the Aubergines on a hot BBQ with some smoking chips and cook until the skins are burnt.
Remove the aubergines from the BBQ and leave cool in a bowl.
Once cool remove the skin from the Aubergines. Put the remaining Aubergine in a blender.
Add the Miso Paste, Tahini, Olive Oil, Lemon Juice, Chickpeas and a big Pinch of Salt to the blender.
Blend until smooth.
Serve in a bowl with a drizzle of olive oil and either a sprinkle of Chopped Coriander, Pomegranate Seeds or Pine Nuts on top.
Enjoy.
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