Baba Ganoush & Melba Toast

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• 

  Step 1

  Heat oven 190/375.

  Poke holes in the aubergine skin.

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  Step 2

  Wrap in foil.

  Bake for 40 mins.

  When soft remove from oven & allow to cool to handling temp.

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  Step 3

  Combine tahini, lime juice, garlic & salt.

  Set aside to let the flavour develop.

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  Step 4

  Discard the liquor that comes out of the aubergine.

  Remove the aubergine flesh from the skin.

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  Step 5

  Add aubergine to the rest of the tahini mixture.

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  Step 6

  Mash the aubergine with a fork into the tahini mixture until quite smooth.

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  Step 7

  Once you are pleased with the consistency, transfer to a serving bowl & pour the oil on top of the baba Ganoush.

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  Step 8

  Cut crust of the bread.

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  Step 9

  Toast both sides of the bread.

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  Step 10

  Cut the bread into triangles & then through the length of the bread.

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  Step 11

  Toast the uncooked side of the bread.

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  Step 12

  Serve the Baba Ganoush with the Melba toast.

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