Cortas baba ghanoush eggplant, or aubergine, dip is a classic mezze dish. To serve, mix with a little lemon juice, fresh crushed garlic and olive oil to taste. Scoop up with warm flatbreads as a light lunch or starter.
Baba ghanoush is made with aubergines that are grilled whole until the skin crackles and turns black, lending a hint of smoky, chargrilled flavour to the aubergine flesh. The soft aubergine is scooped out and blended with tahini to make a rich puree with hints of smokiness.
Ingredients: grilled eggplants, tahina (sesame paste), salt, acidifier: citric acid.
Allergy Advice: For allergens see ingredients in bold.
Store in a cool dry place. Refrigerate after opening.
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