Page 379 - YC Cooking School

4. Halve the aubergines, scoop out the flesh and add it to the bowl of the food

processor.
5. Blend for a few seconds or until a rough paste is formed.
6. Add the garlic, chilli, herbs, lemon juice, tahini paste and a pinch of salt, then blend
until smooth.
7. Add the mayonnaise and give the blender one more quick whizz to just combine.
8. Check the seasoning and decant into a jar or serving bowls.
9. Drizzle with a little olive oil and add a sprinkle of toasted sesame seeds.
10. Serve as a dip with fresh vegetables crudités.

For the mayonnaise

1. Place the egg yolks, mustard, salt and vinegar into the bowl of a food processor.
2. Secure the lid and blend until just combined.
3. Slowly add the oil in a steady stream while continuing to blend.
4. Once the mayonnaise has reached its desired consistency, place into a bowl or jar and
set aside.

For the crudités

1. Arrange the crudités onto a serving platter and enjoy alongside the baba ghanoush.

© Recipe copyright of Franck Dangereux

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