Baba ghanoush is a popular Middle Eastern dish, often served as a dip with flatbreads or pitta. I sometimes add cooked chickpeas to mine for a simple, flavoursome supper, or toss it through pasta with fresh mint for an easy lunch. I highly recommend cooking the aubergines over an open flame for a deep, smoky intensity – I hold mine over a medium gas hob with a pair of barbecue tongs and my sleeves rolled up – although charring under the grill is nearly as good. For the accompanying toasted pittas, slice pitta breads through the middle then cut into triangles, brush with a little oil and pop under the grill for 4 to 5 minutes until crispy.
Serves 4 as a snack at 30p each
1 large aubergine, 70p
1 fat clove of garlic, 2p (35p/2 bulbs, Basics)
1 tablespoon oil, 2p (£3/3l)
A pinch of cumin, seeds or…
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