Lebanese baba ganoush

October 2, 2012 (Last Updated: January 11, 2019)
Lebanese baba ganoush recipe

True to tradition, eggplant is the star of this Lebanese baba ganoush. Cooking in the oven gives the vegetables a soft smokiness and delicious, slightly crispy skin. Perfect for a filling, no-meat lunch or dinner. 

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Lebanese baba ganoush

Serves: 4 – 6
Cooking Time: 30 mins

Ingredients

  • 6 large aubergines, sliced lengthways
  • 45ml (3 tbsp) olive oil
  • 10ml (2 tsp) ground cumin
  • salt and freshly ground black pepper, to taste
  • 250ml (1 cup) thick Greek yoghurt
  • 60ml (¼ cup) fresh mint leaves, chopped
  • fresh crusty bread, to serve

Instructions

1

Preheat the oven to 200°C.

2

Place the aubergine on a large baking tray. Drizzle with 15ml (1 tbsp) of the olive oil and the ground cumin. Season and bake in the oven until soft and slightly charred, about 30 minutes.

3

Remove the aubergine from the oven and allow to cool.

4

Scoop the flesh from the aubergine skin into a large bowl. Combine the cooled aubergine with the remaining olive oil, yoghurt, fresh mint and seasoning.

5

Serve with plenty of crusty bread

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October 2, 2012 (Last Updated: January 11, 2019) By
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