Page 378 - YC Cooking School

2 egg yolks, room temperature

1 Tbsp (15ml) Dijon Mustard
Pinch of salt
2 Tbsp (30ml) white wine vinegar
1 cup (250ml) vegetable oil

For the crudités

Yellow pepper, julienned
A handful of rainbow baby carrots, washed and left whole

Cauliflower florets, washed
Baby fennel, washed and halved
Baby radishes, washed and halved
Vine tomatoes, washed
Baby cucumber, washed and quartered lengthways
Baby marrows, washed and sliced lengthways
A handful of sugar snaps, washed and string removed
Spring onions, washed

Tools

Roasting tray
Food processor
Mixing bowls
Kitchen spoons

Spatula
Tongs
Knife
Chopping board
Citrus reamer
Kitchen scissors

What to do:

For the baba ghanoush

1. Preheat the oven to grill.
2. Place the whole aubergines onto a roasting tray and roast under the grill, turning
them every 15-20 minutes for about an hour.
3. Once they have blackened and are soft, remove from the oven and leave to cool
slightly.

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