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Baba Ganoush

Cooks Notes

You could always roast the aubergines in the oven at 200 C (400F/ Gas 6) for about 30 nminutes.

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  1. 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.

  2. 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 salt and black pepper, and mix well.

  3. 3

    Serve with torn chunks of sourdough bread, or toasted slices of baguette.


  • 2 large aubergines
  • 4 garlic cloves, crushed
  • 1 small handful fresh oregano, leaves picked (optional)
  • 1 lemon, juice and zest
  • 90ml olive oil
  • 150g pine nuts, toasted and chopped
  • 125ml Greek-style yogurt
  • 1 pinch salt
  • 1 pinch black pepper

Serves 4

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.


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