Tuesday, 2 April 2013

Baba ghanoush (aubergine dip)

This is a very easy and delicious side dish, made across the Middle East. It is absolutely delicious, especially if you love aubergines (which I do). I in no way wish to sound stuck up, but this baba ghanoush was the best I have ever tasted, so do feel free to give it a go.



  • Skill level: Easy
  • Serves: 5+
  • Prep and cooking time: 45 mins
What you will need:

2 aubergines
1 clove garlic
1/2 tbsp salt
4 tbsp tahini
3-4 tbsp plain yoghurt
Juice of 1 lemon
olive oil for topping, and optional chopped parsley

How to make:

1) There are different ways to cook the aubergine, I poked the aubergine with a knife, then sprayed them with oil, wrapped them in foil and put them in the oven for 30 mins, or until the aubergine is cooked all the way through (i.e. soft)

2) In a bowl, mince the garlic with the salt, and then remove the skin off the aubergines, and mash them into the garlic using a fork and/or a pestle as much as possible

3) Add the tahini, yoghurt and lemon, and mix together. Taste and adjust accordingly (if too lemony for your liking, add more tahini/yoghurt...if not so lemony add more lemon). Place into a serving dish, and drizzle olive oil over it, garnishing with chopped parsley if you wish






Definitely a lovely side to place on any dinner table, eaten with warm bread or kept in the fridge ready to take to work as a sandwich the next day :D Enjoy!

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