Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 7

Baba ganoush is great as a dip with crudités or as part of a more substantial meal with mezze and pitta bread. In this version, cardamom gives the aubergine a sweet and fragrant flavour.

Preparation time: 15 minutes

Cooking time: 2½ hours

Serves 2–3 as a main course

Vegetarian

20 cardamom pods

2 tbsp extra virgin olive oil, plus extra for drizzling

1 tbsp lemon juice

1 garlic clove, peeled and crushed

Sea salt and freshly ground black pepper

2 medium aubergines, about 250g (9oz) each, cut in half lengthways

2 tbsp Greek yogurt

Remove the green outer husks of the cardamom pods leaving only the black seeds behind and crush these lightly in a mortar with a pestle.

In a large bowl, mix the olive oil and lemon juice together, then add the crushed cardamom seeds and garlic. Season with salt and pepper and mix well. Add the aubergine halves and toss in the dressing until evenly coated, then place them in the slow cooker dish. Cover with the lid and cook on high for 2½ hours.

Remove the aubergines from the slow cooker dish and leave to cool slightly. When cool enough to handle, scoop the aubergine flesh out of the skins with a spoon and place in a large bowl. Add the yogurt and mix well. Season to taste.

Spoon the mixture into a serving dish and drizzle more olive oil generously over the top. Serve with warm pitta bread and salad as an appetiser or light lunch.

COOKING CONVENTIONALLY?

Place the aubergines in a baking dish, cover with foil and cook in an oven preheated to 180°C (350°F), Gas mark 4 for 1–2 hours until tender, then continue as above.