Aubergine dip

Aubergine dip


7 people made this

About this recipe: Roasting the aubergine gives this moutabal as it is known in the Lebanon, or baba ganoush, as it is known in Egypt, its mellow flavour.

Brenda Houghton

Serves: 6 

  • 500 g (1 lb 2 oz) aubergine
  • 1 tablespoon chopped fresh coriander
  • 1-2 cloves garlic, crushed
  • 1 tablespoon lemon juice
  • 4-6 tablespoons half-fat Greek yoghurt
  • Salt and black pepper

Prep:25min  ›  Cook:15min  ›  Ready in:40min 

  1. Heat the oven to 200°C (400°F, gas mark 6). Roast the aubergine for 15 minutes, or until the skin is blistered and charred, turning it over halfway through.
  2. Place the aubergine in a bowl, seal with cling film and leave to cool for 10 minutes. Peel off the skin, then place the flesh in a sieve and press it lightly to squeeze out any excess liquid. Transfer the flesh to a mixing bowl.
  3. Mash the aubergine thoroughly with a fork or potato masher, stir in the coriander, garlic, lemon juice and yoghurt and blend well. Season to taste and add a little more crushed garlic if desired.

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Reviews (1)


I just made this and it is absolutely awful. The lemon juice curdled the greek yoghurt. I have looked up other recipes for Baba Ganoush on line and they are nothing like this one... ie they don't have yoghurt in them! What a waste of fairly expensive ingredients :-( - 28 Jun 2012

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