Baba ghanoush, mutabal, aubergine hummus - dips made with charred or roasted aubergine come in various names, shapes and sizes, all of them delicious. If your little one likes hummus, it's well worth branching out with this recipe. You can always sweeten the deal with their favourite things to dip - toasted pitta, crunchy veg or even tortilla chips.
Traditionally the aubergine is charred over an open flame or on the BBQ. To make this recipe simpler for little cooks, we roast aubergine halves in the oven, with the added benefit of a slightly milder flavour.
Ingredients:
2 medium aubergines, halved
olive oil
1 small clove garlic, crushed
juice of half a lemon
2 tbsp tahini
pinch ground cumin (optional)
salt & pepper, to taste
Method:
Brush the aubergine halves with olive oil, pop on a baking tray and ask a grown up to roast in the oven for 35 - 45 minutes, until tender and the skin is collapsing. Remove and allow to cool.
Scoop the aubergine flesh into a sieve and allow any excess liquid to drain off. Add to a bowl with the garlic, lemon juice, tahini, cumin and stir well to combine, seasoning to taste. You can also use a blender if you prefer a smoother, more hummus-like texture (often more appealing to little palates).
Serve immediately with toasted pitta, breadsticks, tortilla chips or crunchy veg, to dip, or store in the fridge for up to 3 days.
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