True to tradition, eggplant is the star of this Lebanese baba ganoush. Cooking in the oven gives the vegetables a soft smokiness and delicious, slightly crispy skin. Perfect for a filling, no-meat lunch or dinner.
Lebanese baba ganoush
Ingredients
- 6 large aubergines, sliced lengthways
- 45ml (3 tbsp) olive oil
- 10ml (2 tsp) ground cumin
- salt and freshly ground black pepper, to taste
- 250ml (1 cup) thick Greek yoghurt
- 60ml (¼ cup) fresh mint leaves, chopped
- fresh crusty bread, to serve
Instructions
1
Preheat the oven to 200°C.
2
Place the aubergine on a large baking tray. Drizzle with 15ml (1 tbsp) of the olive oil and the ground cumin. Season and bake in the oven until soft and slightly charred, about 30 minutes.
3
Remove the aubergine from the oven and allow to cool.
4
Scoop the flesh from the aubergine skin into a large bowl. Combine the cooled aubergine with the remaining olive oil, yoghurt, fresh mint and seasoning.
5
Serve with plenty of crusty bread
