Creamy, tangy, smooth and so pretty - Babaganoush is a dip hailing from the Middle East with variations in each country, all producing wonderful results. Totally pure, delicious and easy to make - give it a try...

Aubergines have one of the best colour combinations in nature: bright purple against pale green. Second only to the watermelon's colour scheme. 

SMOKY

It soon loses colour when cooked but it still tastes gorgeous. It's one of those vegetables, unlike greens, that doesn't lose flavour when cooked properly as it's essential. The proper way to cook aubergines for babaganoush is on a grill, traditionally on a hot charcoal grill. The smoky flavour so prevalent in this dish no matter it's variety is due to the cooking method. So grab a griddle or even better - throw them on the BBQ! 

TAHINI

Tahini is a great thing to have in the cupboard - you can whip together different types of humous, dressings and of course this recipe. It's very trendy right now and huge in the vegan/vegetarian world as it contains a decent amount of protein and fat from the sesame seeds. 

KIND TO YOUR WAISTLINE

I really fancied a Middle Eastern style dinner this evening - I absolutely love this type of cuisine and as much as I will indulge in the FIT breads, halloumi and rice don't forget you can keep it light/keep it paleo if you want and not compromise on taste. A hefty portion of babaganoush will add a load of sustenance to any salad so you don't need to fill up on carbs. 

Ingredients 

5 baby aubergines/1 large normal sized aubergine

2 tbsp tahini

1 lemon

2 cloves garlic

salt

Olive oil

Mint & Pomegranate seeds for prettifying

Paprika (optional)

How To Make

Oil your aubergines before grilling on a medium heat until soft

Serve with grilled meat, crudites, salad, rice, falafals whatever!

Have you ever made babaganoush? What's your favourite way to make it? Write to me in the comments below or hit me up on social media using the links above and below for more fit food & fun

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