Aubergine dip

    40 min

    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.

    11 people made this

    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 in English (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