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 version is a lot easier but still has a very tasty result.
Preparation time: 15 minutes Quantity: Serves 4 Cooking time: 1 hour
Ingredients
1 large whole aubergine pricked all over, roasted 180*c for 1 hour
Scoop out flesh- dice finely
1 clove crushed garlic
1 lemon juiced tablespoon olive oil
2 tablespoons Greek yoghurt salt and pepper to taste
Method
- 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