Middle Eastern food in most definitely some of my favourite. Middle Eastern dips and spreads are a great way to keep a veggie sandwich interesting and add extra nutrition and flavour to your salad veggies. Tahini appears in a great deal of Middle Eastern cuisine. Made from ground sesame seeds this paste, which is available at any supermarket, is a great source of calcium, minerals and healthy omega-3 fats.

Technically speaking the king of Middle Eastern cooking, Yotam Ottolengi, say that traditional Baba Ganoush does not include tahini but I always include it in my recipe. I like the added nutrition along wit the texture and flavour it brings.

baba ganoush

Baba Ganoush
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  1. 2 large eggplants
  2. 4 tablespoons tahini
  3. 1 chopped clove of garlic
  4. juice of 1 lemon
  5. salt and pepper
  6. 2 tablespoons chopped continental parsley
  1. Bake the whole eggplants on a hot BBQ for 30-45min or until black on the outside and soft on the inside. Turn regularly while cooking.
  2. Scoop the soft insides out of the burned skins and allow to cool (discard the skins).
  3. Combine the cooked eggplant, tahini, garlic, lemon juice, salt and pepper in your food processor until smooth.
  4. Once combined stir through the chopped parsley.
  5. Serve with vegetable crudités or in your favourite veggie sandwich.
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