Wash the aubergines, dry them and then make cuts or small holes with a fork so that the inside also cooks thoroughly in the oven (this helps to release the bitter liquid) and roast them whole in the oven at 180°C for about an hour. now or at least until they are soft and dark.

Let them cool then cut them in half lengthwise and with a spoon remove all the pulp which you will drain for 30 minutes on a sheet of kitchen paper in a colander.

After 30 minutes, blend the pulp together with the tahini, lemon juice and peeled and crushed garlic. Season with salt and add a drizzle of oil.

Garnish with the chosen herb and a drizzle of oil and serve.

Note 1: Paprika, toasted pine nuts, grilled pita wedges are also perfect as a garnish. In summer it can be accompanied by Pachino cherry tomatoes cut into quarters, while in winter it is perfect with a few pomegranate seeds.

Note 2: Tahini is an oily sesame cream and you can prepare it by blending untoasted sesame seeds with water and the juice of a lemon.

NUTRITIONAL ADVICE

Since Baba Ganoush is an excellent source of fibre, to make your dish complete you can combine it with a source of carbohydrates and proteins.

Try toasting a slice of durum wheat bread, spreading Baba Ganoush on it and garnishing with crunchy chickpeas cooked in the oven and diced avocado.

Fresh, tasty, complete and above all in perfect plant-based style.

The aubergine is the fruit of Solanum melongena, a species belonging to the Solanaceae family and in Italy they are in season from June to October.

It is mainly composed of water and for this reason its calorie content is very low.

It is rich in fiber and potassium, nutritional elements capable of protecting the cardiovascular system with two different mechanisms. Potassium modulates blood pressure by attenuating the effects of sodium, while fiber reduces the absorption of cholesterol at the intestinal level. Not only that, as we well know, fiber has anti-cancer properties and positively modulates the health of the intestinal microbiota.

It also has a good content of group B vitamins: niacin, fundamental for the cellular respiration process, and pantothenic acid, useful in the metabolism of nutrients.

Furthermore, it provides antioxidant molecules (anthocyanins) which are found mainly in the peel and give the vegetable its classic purple colour.

If consumed with the peel, they provide help in the daily intake of molecules with anti-tumor, anti-aging, anti-inflammatory and protective properties against neurodegenerative diseases.

It is advisable to prefer cooking in a pan, in water or on the grill, or other techniques that do not involve the use of fats in cooking.