Spring onion baba ganoush

Pam Lloyd PR Love The Crunch (15th April 2015)
Author: Love the Crunch
Prep time:
Total time:
Serves: 6
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)
  1. 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.
  2. 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.



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JVS: Jewish - Vegan - Sustainable
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