Baba ghannouj with a twist (Aubergine + Courgette)

Name: Baba ghannouj with a twist (Aubergine + Courgette)
Cuisine: British
Ingredients: 2 medium aubergines; 1 big courgette; 2 garlic cloves, crushed; Around 4 tablespoons tahini paste; Juice of one big lemon; Extra virgin olive oil for topping; Salt; Pinch cumin (optional)

Linda L. @lindzi

Lebanese

#CookTheSeason #mezze #lebanese
Last week, we had many aubergines in the Cookpad kitchen and one lonely courgette. I thought why not make baba ghannouj and invite that courgette to the party 😆

Linda L. @lindzi

Lebanese

#CookTheSeason #mezze #lebanese
Last week, we had many aubergines in the Cookpad kitchen and one lonely courgette. I thought why not make baba ghannouj and invite that courgette to the party 😆

Saved

Ingredients

2medium aubergines
1big courgette
2garlic cloves, crushed
Around 4 tablespoons tahini paste
Aubergine tahini dip - Moutabal or baba ghannouj
Juice of one big lemon
Extra virgin olive oil for topping
Salt
Pinchcumin (optional)

Saved

Steps

1

Preheat the oven. Poke the aubergine and courgette with a knife and cook for around 45 minutes on 180c
2

Once the aubergine and courgette are very soft with the skin almost burnt, take them out of the oven, set aside until slightly cool, and go prepare the other ingredients.
3

Squeeze one lemon and crush 2 garlic cloves.
4

Peel the aubergine and courgette and chop very finely. Squeeze the water out of the vegetables. Add the sauce ingredients (garlic, lemon juice, tahini, salt and a pinch of cumin) and mix.
5

Serve with a drizzle of olive oil on top.