Baba Ghanoush

  • 1 large eggplant
  • 2 cloves garlic, crushed
  • 1/2 cup reduced-fat plain yoghurt
  • 2 Tbsp tahini or extra yoghurt
  • 1/4 cup flat parsley or coriander, finely chopped
  • 2 Tbsp lemon juice
  • 1/2 tsp ground cumin
  1. If you have a gas cooker, roast the eggplant over an open flame, turning frequently until skin is black and flesh soft. Cool and then remove skin by rinsing under running water. Otherwise place whole eggplant into microwave and cook on high for about ten minutes or until soft.
  2. Place eggplant flesh in sieve and allow to drain then blend or mash with remaining ingredients.
  3. Pour into serving dish and decorate with a further sprinkle of ground cumin.

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