Turkish-style baba ganoush
Turkish-style baba ganoush
Baba ganoush comes in many textures and variations across the Middle East. Make it smooth by using a blender, or chop and mix it for a rougher texture. You can also leave the tahini out if you’d rather.
SERVES 4 as a side PREP 10 mins COOK 30 mins EASY V 2 aubergines
2 garlic cloves, crushed
2 tbsp tahini lemon, juiced
- tsp cayenne pepper
3 tbsp extra virgin olive oil, plus a
drizzle to serve small bunch of lat-leaf parsley,
inely chopped (optional) latbreads, to serve (optional)
1 Heat the grill to high. Pierce the skins of the aubergines all over with a skewer. Put on a baking tray and grill for 20-25 mins, turning halfway through. The skin should be charred and the flesh soft all the way through when you press it. Leave to cool for a few minutes. You can also do this by holding the aubergine over a gas flame with a pair of tongs.
2 Cut the grilled aubergines in half lengthways, and scoop out the flesh with a spoon, discarding the skin. Tip the flesh into a blender with
1/2 tbsp salt, a good grinding of black pepper, the garlic, tahini, lemon juice, cayenne and oil, then blitz to a smooth paste. Alternatively, finely chop the aubergine and mix everything together, stirring in the parsley at the end. Drizzle with a little more oil. Serve with flatbreads, if you like.
GOOD TO KNOW vegan • ibre • 1 of 5-a-day • gluten free
PER SERVING 189 kcals • fat 14g • saturates 2g • carbs 8g • sugars 7g • ibre 8g • protein 5g • salt 1.9g