RatingYields6 Servings
Prep Time10 minsCook Time20 mins

Ingredients

2 medium eggplant/aubergine
1 ½ tsp garlic (minced with 1/2 teaspoon salt)
1 lemon (juice of)
2 tbsp tahini paste
2 tbsp Greek style, plain yoghurt
¼ cup extra virgin olive oil + more for garnish
Salt & pepper

Directions

1

With a sharp knife, carefully stab each aubergine a couple of times to stop from exploding! It never has, but i'm not taking any chances. Place over a naked flame on the hob or on a hot BBQ. Cook the aubergine, turning regularly until all the skin is blackened and blistered. Alternatively, place under a hot grill until all the skin is blackened.

2

The flesh underneath should be soft. It must feel squishy so keep cooking 'til it is. This could take anywhere between 10-20 minutes.

3

Eggplant retains heat like nothing else so let them cool (trust me on this one - imagine no fingerprints hot). When cooled, peel off as much of the charred skin as you can, doesn't matter if there's a bit left attached, as it'll add flavour. Chop roughly and place in a bowl.

4

Add the lemon juice, tahini and garlic and with either a fork, potato masher or a hand blender, blend to a medium chunky/creamy texture (if that makes sense?). Season well with salt & pepper and stir in the olive oil and yoghurt to form a creamy texture. Cover and leave at room temperature - I think it's better eaten this way.

5

If you make in advance - refrigerate, but bring up to room temp for an hour before serving.

Serve it alongside the essential flatbreads for scooping and dipping with other Middle Eastern delights, like grilled lamb or chicken with a tomato salad, beetroot salad, hummus and fatuoush.

Ingredients

 2 medium eggplant/aubergine
 1 ½ tsp garlic (minced with 1/2 teaspoon salt)
 1 lemon (juice of)
 2 tbsp tahini paste
 2 tbsp Greek style, plain yoghurt
 ¼ cup extra virgin olive oil + more for garnish
 Salt & pepper

Directions

1

With a sharp knife, carefully stab each aubergine a couple of times to stop from exploding! It never has, but i'm not taking any chances. Place over a naked flame on the hob or on a hot BBQ. Cook the aubergine, turning regularly until all the skin is blackened and blistered. Alternatively, place under a hot grill until all the skin is blackened.

2

The flesh underneath should be soft. It must feel squishy so keep cooking 'til it is. This could take anywhere between 10-20 minutes.

3

Eggplant retains heat like nothing else so let them cool (trust me on this one - imagine no fingerprints hot). When cooled, peel off as much of the charred skin as you can, doesn't matter if there's a bit left attached, as it'll add flavour. Chop roughly and place in a bowl.

4

Add the lemon juice, tahini and garlic and with either a fork, potato masher or a hand blender, blend to a medium chunky/creamy texture (if that makes sense?). Season well with salt & pepper and stir in the olive oil and yoghurt to form a creamy texture. Cover and leave at room temperature - I think it's better eaten this way.

5

If you make in advance - refrigerate, but bring up to room temp for an hour before serving.

Serve it alongside the essential flatbreads for scooping and dipping with other Middle Eastern delights, like grilled lamb or chicken with a tomato salad, beetroot salad, hummus and fatuoush.

Baba Ghanoush