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Baba Ganoush (Aubergine Dip) by Rachel’s Organic


Perfect snack with pitta and veg sticks - and incredibly moreish so make more than you think you ought!


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


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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