Baba Ganoush with walnuts and mint

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Anything that involves aubergines is my kind of dish, and this classic with a minty twist is one of my top favourites. It’s so delicate and fresh yet it makes a hearty meal that nourishes a body and a soul. Ok, enough with the poetry, let’s go make this beauty.

What you need for 6-8 servings:

  • 2 mid sized aubergines
  • 6 tbsp of tahini paste
  • 100g walnuts
  • fresh mint
  • fresh juice of 1/2 lime
  • salt
  • extra vergine olive oil

 

How to make it:

Wash and dry the aubergines, stab them all around with a fork, wrap in the foil and bake in the oven at 180-200C for some 20 minutes until they turn soft and leave to cool down.

Peal the aubergines and remove the seeds. Pop them in the processor and blend until smooth, than add on by one walnuts, tahini, a pinch of salt and fresh mint to taste until you get a thick and smooth paste. Mix in some lime juice and serve with a splash of oil, walnuts and fresh mint leaves.

Oh, and don’t forget to make a wish.

 

 

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