Soups and starters

Baba ganoush (Marc Fosh)

Total time:
55 mins


10 mins
30 mins

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  1. Preheat the oven grill to high. Prick the aubergines with a fork and grill them, turning occasionally, until the skin blisters and blackens all over. This will take between 20 - 30 minutes.
  2. When cool, peel off the skin of the aubergines. Then leave the aubergine flesh in a colander for 15 minutes to drain off any excess liquid.
  3. Attach the MQ 30 chopper accessory to a suitable hand blender and chop the garlic– chopping was never so easy!
  4. Add the aubergine flesh, lemon juice, two spoons of sesame seeds, cumin, pepper and yogurt. Due to the variable one-hand speed wheel, you can adjust the speed with only your thumb. Blend to a thick purée.
  5. Transfer the mixture to a bowl, drizzle with oil and sprinkle with remaining sesame seeds to serve.
This is a versatile dip that’s good for any occasion. It’s also a great introduction to aubergines for fussy eaters.

This recipe can also be prepared with: