Baba Ganoush

  • 02 Feb - 08 Feb, 2019
  • Mag The Weekly
  • Cookery


· 3 aubergines

· 3 garlic cloves, crushed with a teaspoon of salt

· 1 lemon juice

· 2 tablespoon tahini

· 3 tablespoon olive oil

· black pepper, to taste

· 1 tablespoon chopped flat leaf parsley


Prick the aubergines with a fork and grill them until the skin is charred and the flesh feels soft on touch turning halfway through cooking. Crush the garlic with the lemon juice, tahini, olive oil and pepper. When cool enough to handle, cut the aubergines in half and scoop out the flesh. Mix the soft flesh with the remaining ingredients. Place in a serving dish and finish with a drizzle of olive oil and sprinkle the parsley on top.