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Baba ganoush with yoghurt

This Middle Eastern aubergine salad is delicious as a bread spread, dip for raw vegetables and as part of a dish. The yoghurt gives the baba ganoush a fresh and rich character.

Makes 400g.

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Allergens and dietary requirements

  • Sesame seed
  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

3
aubergines
2
cloves
garlic
2
tbsp
tahini (sesame seed paste)
1
tbsp
lemon juice
100
g
Greek yoghurt
as needed
pomegranate seeds
as needed
parsley, finely chopped
as needed
olive oil
as needed
salt and pepper

Scale recipe

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