Baba ganoush
By: Celia Brooks Brown From: Good Food Bites
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Baba ganoush
- Prep time:
- 10 mins
- Cook time:
- 5 mins
- Serves:
- 4-6
Celia Brooks Brown rustles up a glorious garlicky mezze course with her take on the traditional recipe for Baba Ganoush
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Ingredients
- 2 Aubergines
- juice of 1 Lemons
- 1 clove Garlic, crushed
- Salt, and freshly ground black pepper
- 2 tbsp Olive oil
- 2-3 tbsp Greek yogurt
Method
1. Push a fork into the stem of the aubergines and place the body directly onto a high gas flame. Turn occasionally until completely soft and collapsed; the skin should be blackened to the point of ash in places, and steam should be escaping through the fork holes.2. Remove to a plate and cool. Peel off the charred skin. Don't worry if a few little charred bits remain, as they will add to the flavour.
3. Place flesh in a bowl and use a fork to mash together with remaining ingredients until fairly smooth.
4. Taste for seasoning and serve immediately.
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