Baba Ganoush

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Along the lines of hummous but with Baked Aubergine instead of chickpeas! The name always reminds me of a baby elephant for some reason, so healthy though it won't turn you into an elephant

2 Aubergines
1 serving spoon of tahini
Lemon juice
3 cloves garlic
Olive Oil

Score the skins of the aubergine and bake in a a hot oven for 30 mins. When cooked, cut in half, scoop out the insides and discard the skins. Pop mixture into a bowl along with the tahini, garlic, lemon juice, ad a small drop of olive oil, mix well and season. Allow to cool before serving.

We served this with some freshly baked bread for dipping, some various cheese, meats and salad. We also served it alongside some hummous. As I said it was like hummous, not a replacement!!

And with this I bid you farewell for a few weeks, I'm off on my holidays to France in the van with the Mr Delo. Lola will keep you updated in Ireland. I promise to write some recipes up while I'm over there, and hopefully have some beautiful sun-drenched pictures to go with them. They'll be coming from this little kitchen in this little van....