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Babaganoosh / Melitzanosalade / Aubergine dip


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Babaganoosh / Melitzanosalade / Aubergine dip
Summary:

In Babaganoosh / Melitzanosalade / Aubergine dip traditionally the eggplant was cooked over a wood fire and wood chips were added to a charcoal grill to obtain a deep, smoky taste. This recipe is a lot easier but still has a very tasty result.

Please Note: The recipe image displayed may not be an exact likeness of the Babaganoosh / Melitzanosalade / Aubergine dip finished dish

Ingredients

For Babaganoosh / Melitzanosalade / Aubergine dip you will need
1 large whole aubergine pricked all over, roasted 180*c for 1 hour Scoop out flesh diced finely
1 clove crushed garlic
1 lemon juiced tablespoon olive oil
2 tablespoons
Greek yoghurt
Salt and pepper to taste

Methods

  1. To make Babaganoosh / Melitzanosalade / Aubergine dip
    • After roasting, spoon out the flesh and dice or puree until semi-smooth, and mix in all the other ingredients
    • Serve on a plate drizzled with olive oil
Preparation time (duration): 15 minutes
Cooking time (duration): 1 hour
Number of servings (yield): Serves 4
Meal type: No Preference
Culinary tradition: No Preference

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