Red Doulse Baba Ganoush

Red Doulse Baba Ganoush

Serves 6
Diet VV/ GF/ RSF
Time 30

Deeply savoury, slightly smoky and extremely decadent. This recipe calls for dulse; a mineral-rich red algae, which gives the dish a mild umami flavour.

Produce

3 — Aubergines

3 cloves of — Garlic

2 tbsp — Tahini

Juice of 2 — Lemons

5g — Dulse seaweed, dried and ground

Sea salt and pepper, to taste

Olive oil, to garnish and taste

Specifications

Prick the aubergines with a fork. Cook the aubergines for approximately 15 — 20 minutes, turning halfway through cooking. Either on the highest temperature in the oven or on an open flame until the skin is charred and blackened and the flesh feels soft when you press it. Scoop out the insides, or peel off the skin and blend the flesh with the rest of the ingredients. Drizzle with a high-quality olive oil and serve. Keeps in the fridge for up to a week.