…it stands for Better Do Some Mezze. Here’s how to make Baba Ganoush.

Oddbox knows food waste isn’t sexy. We decided the best way to get people cooking the UK’s most wasted veg is by grabbing their attention. Sex sells. Now it cooks too.

Aubergine dip with pita

Substitute:

  • No lemon? Use lime instead. 
  • No garlic? Try with 1 tsp of garlic powder instead. 
  • No parsley? Use any other fresh herbs you have on hand. 
  • No pitta bread? Regular toasted sourdough bread or any other bread would work too! Otherwise, serve with crudites from your box; try with carrots, celery and peppers cut in batons.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings: 2

INGREDIENTS:

1 Aubergine

2 Garlic cloves (chopped)

2 tbsp Tahini

2 tbsp Olive oil

2 tbsp Lemon juice

Salt & pepper

TO SERVE:

Pitta bread

Parsley

RECIPE:

  1. Preheat the oven to 180 C/16 fan/4 gas mark. Measure your ingredients.
  2. Cut the aubergine skin-on, into 1 cm thick slices.
  3. Place the aubergine slices into one layer on a baking tray. Drizzle with the olive oil, and season with the chopped garlic, salt and pepper. 
  4. Roast for 30-35 minutes, until the aubergine is soft and lightly charred, and the garlic golden but not burned.
  5. Place the aubergine slices and garlic into a food processor, along with the tahini, and lemon juice. Blend until smooth. Taste and adjust the seasoning as needed. Depending on your aubergine size you might need a little more lemon juice, tahini and seasonings.
  6. Place in a dish and sprinkle with fresh parsley. Serve with warm pitta bread.
Oddbox Fruit and Vegetable box

FIGHT FOOD WASTE WITH A DELIVERY OF DELICIOUSLY ODD FRUIT & VEG.