Baba ganoush with fennel sticks and corn cakes

Ingredients

For 1 serving

• Eggplant200 g
• Tahini1 teaspoon
• Garlic1 clove
• Lemon juiceto taste
• Fennel100 g
• Puffed corn cakes1
• Saltto taste

Contains: sesame,

In season: July – September

Method

1. Heat the oven to 220 °C (conventional). Wash the aubergine, prick it all over with a fork and put it whole on a baking tray.
2. Roast for 30 minutes, turning halfway, until the skin is wrinkled and the flesh is completely soft when pressed.
3. Meanwhile wash the fennel, trim the base and tough outer layers and cut it into sticks.
4. Split the aubergine open, scoop out the flesh with a spoon and let it drain in a sieve for a few minutes, so the dip isn't watery.
5. Blend the flesh with the tahini, the peeled garlic, the lemon juice and a pinch of salt until creamy but still a little rustic.
6. Serve the baba ganoush with the fennel sticks and the corn cake.