The Recycled Cook

The Recycled Cook Baba Ghanush Had a clear out of the fridge today and  found two seriously sad looking Aubergines (Eggplants) so thought I would use them up in a blog. What better way than to make the classic Middle Eastern dip, Baba Ghanush, (Father's indulgence) The aubergine equivalent to Humus. The first thing to do is to roast the Aubergine in their skins in a moderate oven (180°C / Gas mark 5) for about 40 minutes. Once this is done let them cool, then remove the flesh from the skins. Put the flesh in a mixing bowl and add a quarter cup of Plain Yoghurt, a quarter cup of Tahini, the juice of half a lemon, a quarter teaspoon of Cumin and two tablespoons of Sesame Oil (Olive oil will do just fine). Put all the ingredients into a blender and whisk into a smooth paste, if you don't have a blender you could make this with a Mouli too. You could blend it by hand but...