Abagannuc or baba ghanoush is a popular mezze from Southern Turkey. It can be used as a dip or as part of a table full of mezze. It is also delicious as a sauce for spaghetti.
- 2 aubergines
- 1 red pepper
- 3 tomatoes
- 2 garlic cloves, crushed with a teaspoon of salt
- Juice of half a lemon
- 3 tbsp olive oil
- black pepper, to taste
- 1 tbsp chopped flat leaf parsley
Roast or BBQ the aubergine, red pepper and tomatoes until the skin is smoky and the flesh is soft.
Remove the cooked aubergines, tomatoes and the pepper and allow them to cool. Once cool, peel and discard their burnt skin
Roughly chop and then mash with a fork. You can make the dip as smooth or as chunky as you wish.
Add the crushed garlic, lemon juice, pepper and parsley and mix.
Drizzle with olive oil and enjoy!
Baba Ghanoush – from Southern Turkey