Classic Smoky Baba Ganoush

Good Pair Days -
  • 3 ripe eggplants/aubergines
  • 3 garlic cloves, crushed with a tsp of sea salt
  • 1 lemon, juice only
  • 2 tbsp quality tahini
  • 3 tbsp olive oil
  • Black pepper, to taste
  • 1 tbsp chopped parsley
  • Prick your eggplants/aubergines all over with a fork, then grill for about 20 minutes, turning once or twice. You want the skin charred and blackened, the flesh soft and creamy, and there to be a deliciously smoky aroma.
  • Crush the garlic in a pestle and mortar, along with the lemon juice, olive oil, pepper, and tahini. Once cooled, scoop out the eggplant/aubergine flesh, and mix it all up with the other ingredients. Place in a serving dish, drizzle with olive oil, and sprinkle with parsley. Serve with flatbreads or as a side for barbecued meats and veggies.
30 mins
6 serving