Serve up some flatbreads and crudités with this light and zesty baba ganoush recipe. The Middle Eastern dip is made from grilled aubergines, and the result is creamy with a hint of spice. Yum.
Ingredients
2 large aubergines
2 garlic cloves, finely chopped
Juice of ½ lemon
2tbsp of fresh flat-leaf parsley, finely chopped, plus a little more for serving
5tbsp Rachel’s Greek Style natural yoghurt
Good pinch of ground black pepper
Good pinch of ground cumin
Salt to taste
Preheat your grill or barbecue. Prick the aubergines and grill for about 20 minutes, turning occasionally until the skins are blackened and the flesh soft.
Remove from the grill and place in a colander, allowing the excess liquid to drain off. Leave to cool.
Once cool, remove the skin and head, transfer to a food processor and mix until you have a puree. Add the garlic, lemon, parsley and yoghurt. Mix again.
Season and sprinkle over a little more parsley and serve straight away.
Try this: Serve with warm pitta bread or as an accompaniment to grilled lamb dishes
