Baba ganoush with celery and carrots

Ingredients

For 1 serving

• Eggplant200 g
• Tahini10 g
• Garlic1 clove
• Lemon juiceto taste
• Extra virgin olive oil1 teaspoon
• Parsleyto taste
• Celery60 g
• Carrots60 g
• Saltto taste

Contains: sesame, celery,

In season: June – September

Method

1. Heat the oven to 220 °C (conventional); wash the aubergine and prick it all over with a fork so it does not burst.
2. Put it on a baking tray and roast for 30 minutes, turning halfway, until the skin is wrinkled and the flesh is very soft.
3. Meanwhile wash, peel and cut the carrots into sticks; wash the celery, remove the strings and cut it the same way.
4. Split the aubergine, scoop out the flesh with a spoon and let it drain in a sieve for a couple of minutes to lose the bitter juices.
5. Mash the flesh with a fork together with the tahini, crushed garlic, lemon juice and salt until creamy.
6. Dress with the extra virgin olive oil and the chopped parsley and serve with the celery and carrot sticks.