Creamy Almond Baba Ghanoush


2 aubergines

50g Nush natural almond spread

50g tahini

1 tbsp olive oil

Juice of 1 lemon

1/2 tsp salt

1 bulb garlic


Roast aubergines at 200C for 40 mins until soft all the way through. Mash aubergines (with skin on!) until your desired texture. Add in the rest of the ingredients and stir to form a spread.

Serve on a warm slice of sourdough.