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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 45 minutes

    Serves: 8


    • 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


    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. 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.

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