Baba Ganoush Recipe

• 700 gm aubergines
• 1 clv garlic peeled and crushed
• 1/2 tsp salt
• 2 Tbsp. lemon juice
• 2 Tbsp. extra virgin olive oil
• 1 Tbsp. minced fresh flat leaf parsley
• 2 Tbsp. roughly minced black olives hot pitta bread to serve

1. Prick the skin of the aubergines with a fork.
2. Place in a roasting tin on the fourth set of runners in the roasting oven.
3. Cook for 30 to 40 min till very tender.
4. Place the aubergines in a colander and slit lengthwise.
5. Let the bitter juices drain out and leave till cold.
6. Scoop out the aubergine flesh into a bowl discarding the skins.
7. Add in the garlic salt lemon juice extra virgin olive oil and parsley.
8. Beat with a fork till almost smooth then add in the minced olives.
9. Serve with hot pitta bread.
10. Baba Ganoush can be prepared ahead and kept covered in the refrigerator overnight.
11. Baba Ganoush is a tasty mix of garlicky aubergine and olives that appears on almost every greek taverna menu.
12. Serve it with hot pitta bread and a bowl of olives as a light starter.
13. Serves 4

aubergines, garlic, salt, lemon juice, extra virgin olive oil, flat leaf parsley, black olives

Taken from cookeatshare.com/recipes/baba-ganoush-72732 (may not work)