Cookbook corner: Baba ghanoush
This dip is so simple to make and extremely tasty and is one of our favourites here at Parties to Go. Serve as an appetiser with pitta bread or dish up with some snacks at an evening drinks event. Either way, it is sure to go down well with all your guests.
Ingredients
2 aubergines
2 cloves of garlic
1 lemon, juice only
1 tablespoon tahini
2 dessert spoons water or yoghurt
Salt to taste
2 dessert spoons olive oil for decoration only
3 Olives for decoration only
Method
Prick aubergines with a fork and then place directly on the flame of your cooker or grill them. Turn frequently so the outside gets charred and slightly burnt and the aubergine flesh is soft when you press it.
Crush the garlic then add the lemon juice and tahini and stir.
When the aubergines are cool, cut them in half and scoop out the flesh leaving the charred skin behind. If any charred skin gets into the flesh mixture, remove this. Cut the flesh up and then mix with the lemon juice, garlic and tahini mixture. If a little stiff, add a water or natural yoghurt a dessert spoon at a time till it becomes easier to mix.
Add salt to taste.
Spoon into your serving dish and then drizzle over the olive oil and decorate with a few olives. We like using a mixture of green and black
Serve with warm pitta or flatbread.
Head over to our YouTube channel to see Carole in action.
