Baba Ghanoush

Name: Baba Ghanoush (Aubergine Purée)
Yield: Serves 4
Cuisine: Lebanon
Ingredients: handful of flat-leaved parsley, to garnish; salt and pepper; 1 tsp toasted ground cumin seeds; 1 tbsp sesame oil; 2 garlic cloves, smashed and finely chopped; hot pitta breads, to serve; 675 g/ 1½ lb aubergines; about 6 tbsp olive oil; 2 tbsp chopped flat-leaved parsley; juice of 1 lemon

Aubergine Purée

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Originally thought to be Lebanese in origin, this sesame-and-garlic-flavoured purée crops up in similar forms throughout the Middle East, Turkey and Greece. Use small sweet purple aubergines with a good shiny and tight skin.

Ingredients

675 g/ 1½ lb aubergines
about 6 tbsp olive oil<

Asia
Lebanon
Starter
Side dish
Vegan
Mediterranean

Method

Preheat the oven to 250°C/475°F/gas 9. Cut the aubergines in half lengthwise and brush the cut surfaces with some of the olive oil, then season with salt and pepper. Bake for 2