Aubergines are simple to prepare. This 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.
Ingredients
| 1 | Aubergine |
| 1 | Garlic clove, crushed |
| 2 Tbsp | Lemon juice |
| 1 Tbsp | Olive oil |
| ¼ cup | Greek yoghurt |
| 2 small | Tomatoes, quartered |
| ¼ cup | Kalamata olives, roughly chopped |
| ¼ cup | Chopped mint |
| 4 pieces | Bread, to serve |
Directions
- 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.
- Add the garlic, lemon juice, oil and yoghurt. Mash with a fork and season to taste.
- Stir through the tomatoes, olives and mint. Season with salt and pepper.
- Serve with freshly sliced bread.