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Baba Ghanoush (Aubergine dip)
Serves 3 - 4
2 big aubergines (Eggplant)
2 tbs tahini ( sesame paste )
2 tbs lemon juice
2 tbs yogurt
1 garlic crushed ( optional )
Make a slit in the skin of the aubergine and place
under a hot grill for a few minutes on each side or
until the skin blackens on all sides.
Leave it to cool down, then peel the off
skin, wash with cold water and put in a colander for a
few minutes to get rid of all excess liquid.
Put the aubergines and the other ingredients in a
food processor to make into a dip, or crush the
aubergines with a potato masher and mix with the other
ingredients to get a rough mix.
Serve cold topped with some olive oil and chopped
parsley or fresh basil.