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