All the joys of a classic Baba Ganoush but with a few punchy additions. Serve this dip with herb koftas and a spiced roasted butternut squash and black rice salad for a complete mezze-style meal.
Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 4–6
Dietary
Vegetarian
By Sabrina GhayourFrom Saturday Kitchen
Ingredients
- 4 large aubergines
- 2 large garlic cloves, crushed
- 15g/½oz fresh coriander, finely chopped, some reserved for garnish
- 15g/½oz fresh flatleaf parsley, finely chopped, some reserved for garnish
- 1 heaped tsp pul biber chilli fakes (Aleppo pepper), plus extra for garnish
- 150g/5½oz Greek-style yoghurt or plant-based yoghurt
- 5 tbsp tahini
- 1 large unwaxed lemon, finely grated zest and juice
- olive oil
- sea salt flakes and freshly ground black pepper
- mini pitta breads, toasted, to serve
Method
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Smoke the aubergines whole over an open flame (either on a barbecue or over a gas hob), using heatproof tongs to turn them, until the skin has crackled and become ashen all over, the aubergines have collapsed by half and the flesh is completely soft on the inside. Remove from the heat and allow the aubergines to cool until you can handle them.
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Holding the stalk end, make an incision down one side of each aubergine without cutting all the way through and open out the aubergines to reveal the flesh inside. Scoop out the flesh into a sieve and drain off any excess liquid, then discard the skins.
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Put the aubergine flesh and all the remaining ingredients into a mixing bowl with a good drizzle of olive oil and a generous seasoning of salt and pepper and mix well. Taste and adjust the seasoning if desired.
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To serve, spread thinly over a large plate, drizzle more olive oil on top and scatter over the reserved herbs and pul biber chilli flakes. Serve with the toasted pitta breads.
