Baba Ganoush (Aubergine Dip) by Rachel's Organic
Posted By Jo, 12 Sep 2010
Recipes | Permalink
Ingredients
2
large aubergines
2
garlic cloves, finely chopped
Juice
of ½ lemon
1
de-seeded red chilli
2
tbsp of fresh flat leave parsley, finely chopped a little more for serving
5 tbsp Rachel’s Greek Style Natural Yogurt
Good
pinch of ground black pepper
Good
pinch of ground cumin
Salt
to taste
Method
1.Pre-heat your grill
or barbeque. Prick the aubergines
and grill for about 20 minutes, turning occasionally until the skins are
blackened and the flesh soft.
2.Remove from the grill
and place in a colander, allowing the excess liquid to drain off, leave to
cool.
3.When cool remove the
skin and head, transfer to a food processor, mix until you have a puree. Add the garlic, lemon, chilli and
parsley as well as the yogurt. Mix
again.
4. Season and
sprinkle over a little more parsley and serve straight away.
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