Episode Notes for the Share Your Secrets Podcast Season 3, including useful links to resources.
This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.
Back
Back
Baba Ganoush
Popular Middle Eastern dip
|
Serves |
4 |
|
Prep time |
15 minutes |
|
Cook time |
1 hour |
This recipe shows you how to make a creamy, silky aubergine dip from the Middle East.
Ingredients
| 3 | aubergines |
| 1 tbsp | tahini |
| 1 tbsp | yoghurt |
| 2 | garlic cloves, crushed |
| 2 tbsps | extra virgin olive oil |
| 1/2 |
lemon, squeezed |
| salt and pepper to taste |
Method
- Preheat the oven to 200°C/180°C fan/ gas mark 6.
- Brush each aubergine with oil and sprinkle with salt, then place on a baking tray to roast in the oven for roughly an hour.
- When the aubergines are soft beneath the skin, remove them from the oven. Cut them in half lengthways and scoop out the contents into a bowl, avoiding adding the bitter skin.
- Add the tahini, lemon, garlic, yoghurt, and oil and mix with a fork.
- Add salt and pepper to taste.
Chef’s tips
best served with flatbreads or carrot sticks!