1 medium sized eggplant (about 1 pound/ 450 grams), pierced all over with a fork
45 grams/ 1 to 2 ounces pine nuts, toasted
2 garlic cloves, mashed
4 tablespoons plain or Greek yogurt 1 tablespoon olive oil
A good handful of cilantro leaves (about 5 stalks), roughly chopped
Salt and pepper to taste
If using a barbecue, wrap the eggplant in foil and place it in the coals for about 45 minutes until it softens into a mushy mess. If you’re using the oven, preheat the oven to 425F/ 220C, place the eggplant on a lined baking sheet and bake for about 45 minutes to an hour until the flesh softens.
When the eggplant is cool enough to handle, remove its skin and place the flesh in a colander to drain the rest of its juices, for about 20 minutes. You could also press the flesh against the holes of the colander to squeeze out any liquid.
Assemble the Baba Ganoush: In a medium bowl, add the mashed garlic, eggplant, yogurt and olive oil then, with a fork, vigorously mix all the ingredients until you get a smooth paste. Add the pine nuts and cilantro and mix.
Season to taste: if the garlic is too strong, add a few more spoonfuls of yogurt.
Serve immediately and scoop up at the table with freshly prepared flatbread.
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