Ingredients
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700g Aubergine
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2 cloves Garlic
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1/2 tsp Fine salt
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2 tbsp Lemon
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2 tbsp Tahini
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1 tsp Cumin
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2 heaped tbsp Yoghurt
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a drizzle Extra Virgin Olive Oil
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a sprinkle Flat Leaf Parsley
Directions
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
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1
Done
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1Preheat 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. |
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2
Done
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2Pound 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. |
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3
Done
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3Transfer to a bowl, drizzle with olive oil, sprinkle with the flat leaf parsley and serve with flat bread. |
