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Baba Ganoush or Aubergine Dip

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Origin of dish:  Exotic
Type of cooking:  Oven
Preparation time: 30 minutes
Cooking time: 20 minutes
Ingredients (serves 4):

    2 large aubergines
    2 garlic cloves, finely chopped
    Juice of ½ lemon
    1 de-seeded red chilli
    2 tbsp of fresh flat leave parsley, finely chopped a little more for serving
    5 tbsp Rachel’s Greek Style Natural Yogurt
    Good pinch of ground black pepper
    Good pinch of ground cumin
    Salt to taste


Pre-heat your grill or barbeque. Prick the aubergines and grill for about 20 minutes, turning occasionally until the skins are blackened and the flesh soft.

Remove from the grill and place in a colander, allowing the excess liquid to drain off, leave to cool.

When cool remove the skin and head, transfer to a food processor, mix until you have a puree. Add the garlic, lemon, chilli and parsley as well as the yogurt. Mix again.

Season and sprinkle over a little more parsley and serve straight away.

Advice: Serve with warm pitta bread or perfect as an accompaniment to grilled lamb dishes

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