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Baba Ganoush (Aubergine Dip)
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Baba Ganoush (Aubergine Dip)
This smoky, lightly spiced aubergine purée can be mixed with a little yogurt for a more mellow flavour. Serve it with pickled chillies and lots of salad.
- Preparation time: 45 minutes
-
Total time:
45 minutes, plus cooling
Serves: 8
Ingredients
- 2 large aubergines (700g in total)
- 2 garlic cloves
- ½ tsp fine salt
- 2 tbsp lemon juice
- 2 tbsp tahini
- Large pinch ground cumin
- Pinch ground white pepper
- 2 heaped tbsp yogurt (optional)
- Extra virgin olive oil, to serve
- Chopped flat leaf parsley, to serve
Method
- 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.
- 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, pepper and yogurt, if using. Whiz to a thick purée. Adjust the seasoning. Transfer to a bowl, drizzle with oil, sprinkle with parsley and serve.
Comments
This recipe was first published in July 2004.
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