Baba Ganoush

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Baba Ganoush

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Ingredients

Adjust Servings:
700g Aubergine
2 cloves Garlic
1/2 tsp Fine salt
2 tbsp Lemon
2 tbsp Tahini
1 tsp Cumin
2 heaped tbsp Yoghurt
a drizzle Extra Virgin Olive Oil
a sprinkle Flat Leaf Parsley

The classic Aubergine dip

Ingredients

Directions

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Humous is exceptionally popular in this house so I thought I would try and smuggle in some Baba Ghanoush under the radar to get some extra vegetables into the monsters. No such luck, but that is their loss. I would happily eat this Baba Ghanoush recipe every day with some pitta bread.

Again there are many different recipes around. This one comes from good old Mr Waitrose. Enjoy!

Steps

1
Done

1

Preheat the grill to high. Prick the aubergines with a fork and grill them, turning occasionally, until the skin blisters and blackens all over. When cool, peel off the skin. Leave the aubergine flesh in a colander for 15 minutes to drain off excess liquid.

2
Done

2

Pound the garlic and salt until smooth with a pestle and mortar. Transfer to a food processor. Add the aubergine flesh, lemon juice, tahini, cumin, salt and yoghurt. Whiz to a thick puree, adjusting the seasoning to taste.

3
Done

3

Transfer to a bowl, drizzle with olive oil, sprinkle with the flat leaf parsley and serve with flat bread.

Zoe Negus

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