We have made the trip back to Australia and are spending some much needed R&R in my home town of Hobart. We are staying with my Mum who lives in the beautiful and historic Battery Point. Her house is surrounded by some of the oldest houses in Australia, she has a stunning water view and enough garden space to grow some of her own fruit and vegetables.
Salamanca Market is one of Hobart’s most well known landmarks. Each Saturday most of Hobart flock to the market to catch up with friends and pick up local produce. I couldn’t go past the rainbow coloured carrots on sale.
For lunch I put together Baba ghanoush with raw vegetable Crudités. Middle Eastern dips like Hummus and Baba ghanoush are some of my favourite foods but they often lend themselves to be eaten with large quantities of bread and crackers. vegetable Crudités are a great alternative. They are vitamin and mineral packed and allow for great variety. Next time you are at your local market pick up some local in-season vegetables and enjoy them raw and crispy.
2 aubergines (eggplants)
1/3 cup tahini
2 tablespoons extra virgin olive oil
juice from 1/2 lemon
1 clove garlic,
Cut the aubergines in half length ways and place straight onto the wire rack in a moderate oven (180degC) for 40 minutes or until they are soft. By baking the aubergines you give a lovely smoky flavour to the dip.
Allow the aubergines to cool once they are cooked.
Add all the ingredients to a food processor and blend to a smooth consistency.
Serve at room temperature with vegetable Crudités.