Baba Ganoush

Baba ganoush is a smooth and creamy dip made from roasted aubergine. This beautiful plant based recipe is a fabulous alternative to highly processed dips that contain canola oil or sugar. Tahini is a great dairy free source of calcium, so a must for any vegans! For instant pot with air fryer lid. Genius way to roast garlic.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the air-fryer to 200°C/400°F.

Step 2

Lay the aubergine/eggplant halves cut side up. Sprinkle over the salt, then drizzle over 1 tablespoon of oil. Cut the top off the garlic bulb, brush the exposed cloves with a little olive oil, then wrap in foil. Place the aubergine/eggplant and foil-wrapped garlic in the preheated air- fryer and air-fry for 15-20 minutes until the inside of the aubergine is soft and buttery in texture.

Step 3

Scoop the flesh of the aubergine into a bowl. Squeeze out about 1 tablespoon of the cooked garlic and add to the bowl with the remaining 4 tablespoons of olive oil, the tahini/nut butter, lemon juice, spices and salt and pepper to taste.

Step 4

Mix well and serve with fresh flat-leaf parsley sprinkled over. Or pine nuts and oregano leaves.