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Baba ganoush

Celia Brooks Brown from Good Food Bites
Celia Brooks Brown rustles up a glorious garlicky mezze course with her take on the traditional recipe for Baba Ganoush

Baba ganoush

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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Serves: 4-6

Prep: 10 min
Cook: 5 min

Ingredients
2 medium aubergines
juice of 1 lemon
1 garlic clove, crushed
Salt, and freshly ground black pepper
2 tbsp Olive oil
2-3 tbsp Greek yogurt