Baba Ghanoush

A smoky meze of charred eggplant mashed with tahini, yogurt, garlic and lemon; scoop it up with flatbread or raw vegetables, or serve beside grilled dishes.

Ingredients

• 1000 g eggplants (4-5 medium)
• 80 g tahini
• 50 g olive oil
• 15 g garlic (3-4 cloves)
• 40 g lemon juice
• 100 g whole milk yogurt
• 10 g parsley
• 6 g (1 tsp) salt

Instructions

1. 1

   Prick the eggplants a few times with a fork and char them over a gas flame or on a rack in a 230 °C oven, turning often, for 30-35 minutes until the skins blacken and the flesh is completely soft.

2. 2

   Transfer to a bowl, cover and let them steam for 10 minutes.

3. 3

   Peel, remove the stems and let the flesh drain in a colander for 5 minutes.

4. 4

   Finely chop the eggplant flesh with a knife and place in a bowl.

5. 5

   Crush the garlic with the salt, then whisk with the tahini, yogurt, lemon juice and half of the olive oil.

6. 6

   Add the sauce to the eggplant and mash together with a fork.

7. 7

   Spread on a serving plate, drizzle with the remaining olive oil and sprinkle with finely chopped parsley.

Nutrition

Per serving