Baba Ghanoush

Recently I’ve been on a bit of a roll making baba ghanoush as the whole family absolutely loves it! This delicious dip, made from roasted aubergine and tahini, is a great source of calcium, which is plays an important role in supporting bone health and helping to reduce the risk of osteoporosis as part of a balanced diet.

It can be kept in the fridge for a few days, but in our house it rarely lasts that long!

Ingredients

• 3 medium sized aubergines

• 4 garlic cloves

• Juice of 1 lemon

• 50 g tahini

• Handful of chopped flat-leaved parsley

• Extra Virgin Olive oil for drizzling

Method

Preheat oven to 200°C. Slice aubergine lengthways and lay the flat side down on a baking sheet. Bake until soft approx 30-40 mins and allow to cool.

Scrape the flesh away from the skin into a sieve and allow juice to drip away.

Use a fork to mash the aubergine pulp into a paste adding the tahini, garlic and lemon juice.

Season with salt, chopped parsley and a drizzle of olive oil. You can also add pomegranates or toasted pine nuts as a variation.

Keep refrigerated fro 2-3 days.