Baba Ghanoush


With their glossy, dark purple skins, aubergines are one of the most elegant-looking vegetables you’ll find in the shops. Although available all year round, they’re at their best – from August to October. Aubergines feature in cuisines all around the world, most famously in Mediterranean dishes such as moussaka and ratatouille.

You will need: (Serves 4)

  • 4 Aubergines
  • 150g Tahini
  • 2 lemons
  • Olive oil
  • Salt and pepper


1) Place the aubergine directly over a flame on your cooker or even better, a BBQ. Cook through until the skin is black and the aubergine is completely soft.

2) Place in a bowl and wrap tightly with cling film allow to steam for 15 mins.

3) Remove the aubergines from the bowl and scoop out the flesh. Place the flesh in a fine sieve in the sink and place a weight on top to press all the liquid out. A plate works quite well. Leave for at least an hour.

4) Place the flesh on a board and chop until very fine on a board. Mix with the tahini, salt, lemon juice and pepper to taste. Enjoy with flatbread or crudite!


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