Baba Ganoush






3 Aubergines, large  
2 tbsp (heaped) Tahini paste  
2 garlic cloves, crushed into paste  
  juice of lemon (to taste)  
50ml olive oil  
  salt & pepper to taste  


Pierce the skins of the aubergines with a fork then grill over hot BBQ coals or the flame of a gas hob or under the grill util the skin has charred and the flesh is very soft.

Scrape the flesh from the charred skin and whisk with the garlic, lemon juice, tahini paste and 3 or 4 tablespoons of olive oil. Add salt and pepper to taste.

Serve, its surface trickled with olive oil with warm flatbread.

Source: adapted from Nigel Slater Guardian

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