Baba Ganoush
By Cook ExpressA classic dip that champions creamy aubergine. You could always roast the aubergines in the oven at 200 C (400F/ Gas 6) for about 30 minutes. Need more aubergine recipe inspiration? We’ve got you covered.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
7 total- 2 large of aubergines
- 4 garlic cloves, crushed
- 1 small handful of fresh oregano, leaves picked (optional)
- 1 lemon, juice and zest
- 90 ml of olive oil
- 150 g of pine nuts, toasted and chopped
- 125 ml of greek-style yoghurt
Method
3 stepsStep 1
Heat the grill of a barbecue or a ridged cast-iron grill pan until very hot. Add the aubergines, and grill, turning every so often, for 30–45 minutes until the skin is charred and blistered all over; it will become quite black. Remove from the heat, and leave to cool a little before peeling away the skin and roughly chopping the flesh.
Step 2
Put the chopped aubergine, garlic, oregano (if using), lemon zest and juice, and oil in a blender or food processor, and blend to a chunky spread. Transfer to a bowl, and add the pine nuts and yogurt. Season with a pinch of salt and black pepper, and mix well.
Step 3
Serve with torn chunks of sourdough bread, or toasted slices of baguette.