Baba Ghanoush – Brinjal dip recipe (27.03.14)

3 large aubergines – brinjals
1tsp garlic
Salt and pepper to taste
4 tbsp tahini
Juice of 2 lemons
½-1 tsp chillies grounded
50g Greek yoghurt (optional) or I like using mashed up feta cheese for a deeply pungent flavour .
1 tsp ground cumin
1-2 tbsp olive oil
finely chopped parsley and coriander

Method

Roast the aubergines/brinjals firstly by pricking all over with a fork & place in a roasting tin and cook in a hot oven (200C)for 25-40 minutes, depending on size. Leave to cool slightly, and then peel. Put the flesh into a processor and mash to a rough paste with the garlic and a little salt. Stir in the tahini, cumin, salt & pepper, lemon juice, herbs & chili, whirl in the yoghurt or feta, if using & pulse roughly. Decant into a bowl. Scatter with cumin and paprika for color, trickle over some olive oil and scatter with parsley. Serve with warm pitta or flatbread , hummus & crudités for a lovely healthy mezze.

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