Aubergines are simple to prepare. Today’s take on baba ganoush includes fresh, chopped tomatoes and olives. Serve it with grilled chicken for a meal, on crackers with a glass of wine, or add to a salad instead of dressing.
AUBERGINE DIP
Serves 4-6
1 aubergine
1 clove garlic, crushed
2 Tbsp lemon juice
1 Tbsp olive oil
¼ cup Greek-style yoghurt
Salt and freshly ground pepper to taste
2 small tomatoes, quartered
¼ cup Kalamata olives, roughly chopped
¼ cup chopped mint
Fresh bread to serve
1. Over a flame on a gas ring or barbecue char the aubergine on all sides. Allow it to cool enough to handle, split down the middle and scoop the centre out into a bowl. Discard the skin.
2. Add the garlic, lemon juice, oil and yoghurt. Mash with a fork and season to taste.
3. Stir through the tomatoes, olives and mint. Season with salt and pepper.
4. Serve with freshly sliced bread.
