Spring onion baba ganoush
Full of fresh flavours, this scrumptious dip is guaranteed to keep guests coming back for more.
- 1 aubergine
- Juice of 1 lemon
- 1 tbsp olive oil
- 2 tbsp tahini
- 2 spring onions, finely diced
- Celery leaves, a few reserved from the Roquefort dip, chopped
- Salt (to season)
- Char the aubergine over a gas flame, use tongs to turn it until the skin is charred and peeling and the flesh is soft. Allow to cool then peel the skin under running water.
- Mash the aubergine flesh in a bowl with the lemon juice, oil and tahini then stir through the spring onions and celery leaves. Season with salt.