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Baba Ghanoush – The Ultimate!

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27 April 2021 BY Julie Biuso
SERVES: 4-6

Baba Ghanoush – The Ultimate

Baba Ghanoush – the eggplant dip imbued with smoky, garlicky and lemony flavours can't be improved. Oh yes it can!

Ingredients
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Master Recipe PLUS Extra virgin olive oil Plain unsweetened yoghurt Sumac

Method
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For master recipe go to this Link

Baba Ghanoush

Finish the Baba Ghanoush with extra virgin olive oil,  yoghurt and sumac. Rather than mixing these three through the dip, drip extra virgin over the top of the dip, swirl in a large dollop of yoghurt and sprinkle with sumac. Serve with toasted pita bread for dipping.

Sumac is a coarse powder made from the ripe, reddish-brown berries of the sumac shrub and brings a refreshing note to many Middle Eastern dishes. The lemony taste and mild astringency works well with roasted or grilled chicken, meat or fish. It’s also good sprinkled over tomatoes drizzled with a little oil before baking, or stirred into yoghurt to accompany meat dishes. Store airtight out of the light.

Baba Ghanoush

Drizzle with extra virgin olive oil

Baba Ghanoush with sumac

Sprinkle with sumac

For a delicious lunch or light meal, spread baba ghanoush over toasted split pita breads, top with thinly sliced lamb or beef (or leftover roast chicken), top with cherry tomatoes and mint leaves, season with flaky sea salt and black pepper, and sprinkle with dukkah.

Baba Ghanoush with Lamb

Baba Ghanoush with Lamb

 

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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