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2 large aubergines (eggplants)
3 to 4 garlic cloves, crushed
1 lemon, juice only
2 tbsp tahini
2 tbsp olive oil
Salt, to taste
Chopped flat-leaf parsley
1 Bake the aubergines in a hot oven to 240°C/220°C fan/gas 9
or its highest setting. Rub the aubergines all over with some
olive oil, then put on a baking sheet. Roast, turning every
15 minutes, for 45- 60 minutes or until they've collapsed,
and the skin has charred and blackened.
2 Crush the garlic with the lemon juice, tahini, olive oil and salt
in a bowl.
3 Cut the aubergines (eggplants) in half when they are cool
enough to handle and scoop out the flesh. Mix the soft flesh
with the remaining ingredients.
4 Spoon into a serving bowl and finish with a drizzle of olive oil
and sprinkle the parsley over the top.
S E R V E S 4 T O 6 P E O P L E
Smoky chargrilled aubergines mix with
garlic, lemon and tahini in this well-
known dip that is often served as a meze.
Egyptian Cuisine
BABA GANOUSH
