cook.

Baba Ganoush

Name: Baba Ganoush
Total time: 30 min
Yield: 2 servings
Cuisine: Lebanese
Ingredients: 1 large eggplant (aubergine); 3 tbsp Greek yogurt; 2 garlic cloves; 1 small green chilli; 1 tbsp chopped fresh mint; 1 tbsp chopped fresh basil; 0.5 tsp salt; 1 tbsp olive oil, plus more to serve

بابا غنوج — smoky eggplant and herb dip. Lebanese recipe on the hob or in the air fryer, with quantities that scale to your servings.

Ingredients

1 large eggplant (aubergine)

3 tbsp Greek yogurt

2 garlic cloves

1 small green chilli

1 tbsp chopped fresh mint

1 tbsp chopped fresh basil

0.5 tsp salt

1 tbsp olive oil, plus more to serve

Method

Char the eggplant directly over a gas flame (or under the grill), turning, until the skin is blackened all over and the flesh has collapsed - about 12-15 minutes. The smokier, the better.

Wrap in foil for 10 minutes to steam, then peel away the skin.

Roughly chop the flesh and tip into a food processor with the yogurt, garlic, chilli, herbs, salt and olive oil. Pulse to a textured purée - do not make it perfectly smooth.

Taste, adjust salt, finish with another drizzle of olive oil.