Prick the aubergines in several places then roast at 200C / gas 6 for 30 - 40 minutes until collapsed and wrinkled. Leave to cool a little then peel off and discard the skin. Puree in a food processor then mix some Greek yogurt, salt, lemon juice, olive oil and a little bit of chopped fresh mint.
Thursday, October 23, 2008
I know it's the wrong time of year for aubergines but I had a load left over from work and wasn't in a creative mood so rather than leave them to slowly shrivel in the bottom of the fridge, I made baba ganoush. Predictable I know but blooming gorgeous. Especially with some warmed up lavash bread from Sophocles.