50 MIN

Baba Ghanoush

Name: Baba Ghanoush
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Syrian
Ingredients: 4 aubergine (large); 2 clove garlic (crushed); 2 tsp kosher salt; 1 lemon (juiced); 3 tbsp tahini; 3 tbsp extra virgin olive oil; 2 tbsp greek yogurt; 1 pinch cayenne pepper; 1 leaf mint (fresh); 2 tbsp parsley (chopped)

Smoky, creamy aubergine dip with tahini and mint

vegetariangluten-freeside-dishdipgrilledroasted

Ingredients

4aubergine, large
2 clovegarlic, crushed
2 tspkosher salt
1lemon, juiced
3 tbsptahini
3 tbspextra virgin olive oil
2 tbspgreek yogurt
1 pinchcayenne pepper
1 leafmint, fresh
2 tbspparsley, chopped

Method

1
Preheat a grill to medium-high and lightly oil the grate. Prick the skin of the aubergines several times with the tip of a knife.
2
Place the aubergines directly on the grill. Turn frequently with tongs while the skin chars. Cook until the aubergines have collapsed and are very soft, 25–30 minutes.
3
Transfer to a bowl, cover tightly with foil, and allow to cool for about 15 minutes.
4
Split the aubergines in half and scrape the flesh into a colander set over a bowl. Drain for 5–10 minutes.
5
Transfer the aubergine flesh to a mixing bowl. Add the crushed garlic and salt and mash until creamy but with a little texture, about 5 minutes.
6
Whisk in the lemon juice, tahini, olive oil, and cayenne pepper. Stir in the yogurt.
7
Cover and refrigerate until completely chilled. Before serving, stir in the mint and parsley and taste to adjust seasoning.

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