Smoky Baba Ganoush with Roasted Peppers

Charmaine Lu -

  • 2 aubergines
  • 2 red peppers
  • 4 sliced garlic cloves
  • 1 lemon, juice only
  • 25g tahini
  • 30ml olive oil
  • Chopped parsley
  • Smoked salt
  • Toasted pitta, to serve
  • 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