Baba ganoush

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  • Serves: Up to 8 people

Ingredients

• 2 large aubergines 
• 2 garlic cloves 
• ½ teaspoon of salt 
• 2 tablespoons of lemon juice 
• 3 tablespoons of sesame seeds 
• Pinch of ground cumin 
• Pinch of ground white pepper 
• 2 tablespoons of natural yogurt 
• Extra virgin olive oil 

Marc Fosh's baba ganoush


Serves: 8

 

Method 

1. Preheat the oven grill to high. Prick the aubergines with a fork and grill them, turning occasionally, until the skin blisters and blackens all over. This will take between 20 - 30 minutes. 

2. When cool, peel off the skin of the aubergines, then leave the aubergine flesh in a colander for 15 minutes to drain off any excess liquid. 

3. Chop the garlic and salt in the Braun Multiquick 5 hand blender’s chopper accessory.

4. Add the aubergine flesh, lemon juice, two spoons of sesame seeds, cumin, pepper and yogurt. Blend to a thick purée.

5. Transfer the mixture to a bowl, drizzle with oil and sprinkle with remaining sesame seeds to serve.

 

Chef's tip

This is a versatile dip that’s good for any occasion. It’s also a great introduction to aubergines for fussy eaters.

This recipe has been prepared using the Braun Multiquick 5 hand blender with its  chopper accessory.

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