Baba ghanoush

Baba ghanoush

By
From
The Natural Cook
Serves
4–6
Photographer
Laura Edwards

One of my favourite recipes of all time. This must have a smokiness to it and that is created while scorching the aubergines. Often the dip is intensely rich and creamy; this is a lighter version which uses yogurt.

Ingredients

Quantity Ingredient
1 quantity Baked aubergines with cumin and lemon
1/2 slice stale bread
1 garlic clove, grated
1 1/2 tablespoons thick live natural yogurt, or to taste
good glug extra virgin olive oil, or to taste
pinch cumin seeds, or to taste
a few sprigs coriander, roughly chopped
or a few sprigs parsley, rouchly chopped
1/2 lemon, juiced, to taste

Method

  1. Chop the aubergine flesh by hand until it is almost a purée, but still has some texture.
  2. Soak the bread in water for a few seconds until it is soft, then squeeze it dry. Crumble into the aubergine.
  3. Now add the rest of the ingredients, mix and season, then adjust the flavours to your taste. I like a lot of lemon; you might prefer more yogurt, oil or cumin.
  4. Serve in a bowl, with flatbread on the side, as a starter or part of a meze.

Storage

  • Baba ghanoush keeps well for four days in sealed containers in the fridge. Return to room temperature to serve.

Variation

  • With venison carpaccio: Thinly slice raw venison fillet steak and arrange on a plate with blobs of leftover baba ghanoush. Dress carefully with lemon juice and extra virgin oil.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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