Aubergine and tahini dip (Baba ghanouj)


  • 3 tbsp extra-virgin olive oil
  • 2 aubergines
  • salt and freshly ground black pepper
  • 2 cloves garlic, peeled and left whole
  • 3 tbsp light tahini, (sesame paste)
  • juice of 1 lemons
  • 125 ml Greek-style yogurt
  • 2 tbsp chopped parsley


Rachel Allen’s Delicious Dip Is Best Served With Lamb Koftas Or Just As A Snack With Some Toasted Pitta Bread

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