Smoky Baba Ganoush with Roasted Peppers

Preheat a barbecue or grill and cook the peppers and aubergines until soft, blackened and the aubergine is very soft. Remove from the heat and place the peppers in a bowl covered in foil, leaving them to steam while you prep the aubergines.
Slice the aubergine in half lengthways, and use a spoon to scoop out the softened flesh. Place the flesh in a food processor with the lemon juice, garlic, tahini, all but 1 tsp of oil and some smoked salt (to taste). Blitz to a rough paste, then tip into a serving bowl.
Peel the peppers and slice into strips, then lay on top of the baba ganoush. Garnish with a drizzle of olive oil and some parsley, then serve with freshly toasted pitta - yum!

45 mins

4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box