Baba Ghanouj

The roasted aubergine takes on a wonderful smoky flavour.

Made without Tahini in Yemen – Mutabbal.

Ingredients

  • 1 large aubergine
  • 2 cloves garlic
  • 2 tbsp Tahini paste
  • 2 tbsp olive oil
  • juice of 1 lemon

Method

  • Roast/grill the aubergine; the skin should be really black, charred, and falling off, and the flesh soft and melting.
  • Peel the aubergine, chop up the flesh, and mix/mash with the other ingredients.
  • Serve as a dip, sprinkled with chopped fresh coriander, with pitta and hummus.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s