Eggplant dip - our own version of Baba Ganoush

Eggplant, aubergine or even brinjal?! Whatever you want to call it, it will always be one of our top vegetable picks!

It provides fibre and other nutrients that bring multiple benefits to the state of wellbeing. 

October is known as an eggplant month, so why not make the best of it by making this delicious recipe.

Known for their firm and somewhat heavy and bulky, with smooth, glossy skin and an intense purple hue, eggplants are used for various dishes and are also known as the main ingredient in a delicious spread that will replace all dips, pâtés and unhealthy spreads.

This delicacy would not be the same without popular tahini. A spread made from roasted sesame that is ever so popular in the Eastern world. The perfect combination of eggplants and tahini provides an exquisite Oriental flavour.

Instructions:

1. Preheat oven to 190 degrees. Poke the eggplants in several places with the fork and bake.
2. Once softened, scoop the eggplant flesh into a blender and mix well with the remaining ingredients.
3. Blend well until the mixture is somewhat smooth but still retain some of the eggplant's texture. Enjoy!

Serve with pita bread, crackers, toast, sliced baguette, celery, or cucumber slices.

We are waiting for other suggestions on how to serve the Baba Ganoush spread. Share your favourite ones!

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