Baba Ganoush

If you like dips - this is a lovely one. From the Middle East, its an aubergine dip that works on the side of many dishes or can be served as a starter with pitta bread.. or at a party. Its quick and easy and I love it!

Ingredients:

1 large aubergine
1 heaped tbsp. Tahini
2 fat cloves garlic, minced
juice of 1/2 large lemon (or 1 small)
1 heaped tbsp. crème fraiche (low fat)
2 tbsp. chopped fresh parsley
pink peppercorns crushed for garnish

Method:

Set the oven to 200 C. Piece the aubergine in a couple of places with a sharp knife and put in the oven for 30 minutes. Remove and place into a plastic bag (freezer/sandwich bag) for a few minutes to let it steam. This makes the skin easier to remove.

Peel the aubergine and put it in a sieve. Chop the flesh finely, pushing out the liquid as you go and then put into a bowl. Add the garlic, lemon juice, crème fraiche and parsley and give it a good stir. You may want to taste and add more lemon/garlic - just make to your taste.

Crush some pink peppercorns over the top and a drizzle of olive oil if you wish.

Serve with toasted pittas on the side.