Baba Ganoush is a wonderful smoky aubergine dip from the Middle East - it blows the socks off hummus. I love it with grilled pitta breads but often struggle to find the time to make it, that is until I discovered this new aubergine puree. I have to admit that I was slightly sceptical that a jarred aubergine may not have all the smoky and creamy flavours of home roasted aubergine - how wrong was I. This aubergine puree is utterly delicious and I was able to knock up this Levantine classic in minutes with a clove of garlic, a spoonful of tahini, parsley and a good drizzle of extra virgin olive oil.

Ingredients for Quick & Simple Baba Ganoush
Serves 4 as a dip

1 x 390g jar of Med Cuisine aubergine puree
1 x clove a garlic, crushed or finely grated
1 tablespoon tahini
½ bunch fresh flat leaf parsley, finely chopped
Juice of half a lemon
A generous drizzle of extra virgin olive oil
A few toasted sesame seeds (optional)
A few pomegranate seeds (optional)

1. Spoon all the contents of the jar into a mixing bowl

2. Mix in the crushed garlic, tahini, lemon juice and parsley.

3. Serve, garnished with sesame seeds, pomegranate seeds and a generous drizzle of extra virgin olive oil and some toasted pitta breads.....yum!

Foodies, don't forget to leave a comment below when you make this at home, or tag us somerset.foodie if you post about it on socials. Ben 

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