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Baba Ganoush (Aubergine dip)


2 large Aubergines
2 garlic cloves, crushed
1.5 tbsp lemon juice
2 tbsp tahini paste
2 tbsp Greek yogurt
1 pinch salt and fresh ground black pepper


1. Prick the skins of the aubergines to avoid them exploding. Grill over a raw flame, under a very hot grill or on a red-hot grill pan until the skins are crispy and charred and the flesh very tender.

2. When they have cooled slightly cut off the tops and removes the charred skins, taking care to catch all the lovely juices. Tip into a large bowl and whisk in all the garlic, the lemon and tahini (you can cheat by using a food processor).

3. Finally stir in the yoghurt and mint.

4. Season to taste, adding a little more yoghurt or water if necessary. Serve with warm flatbread.

Drizzle with olive oil and sprinkle with cayenne pepper to garnish


One comment on “Baba Ganoush (Aubergine dip)

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