Baba Ghanoj


•  3 aubergines

•  3 garlic cloves, crushed with a teaspoon of salt

•  1 lemon, juice only


•    2 tbsp tahini

•    3 tbsp olive oil

•    black pepper, to taste

•    1 tbsp chopped flat leaf parsley



1. Prick the aubergines with a fork. Grill the aubergines until the skin is charred and blacked and the flesh feels soft when you press it (this will take approximately 15-20 minutes).

2. In a pestle , crush the garlic with the lemon juice, tahini, olive oil and pepper.

3. When cool enough to handle, cut the aubergines in half and Mix it with the remaining ingredients.

4. Place in a serving dish and finish with a drizzle of olive oil and sprinkle the parsley over the top.