Baba ganoush

Serves 8


3 eggplants

3 tsp garlic puree

120 ml tahini

120 ml olive oil

Bunch of flat leaf parsley, chopped

Slat and pepper


  1. Char the eggplants whole over a flame either on a hob or a barbecue until they are black all over and blisters start to form. They should look burnt.

  2. Immediately place the eggplants in a plastic bag and seal. Once cooled, peel them – the skin should slip off easily – then pop the flesh in the blender, add the garlic puree and tahini, then blitz.

  3. With the blender running, pour in oil slowly until the mix has a firm, smooth texture.

  4. Stir in parsley, saving a little to sprinkle ontop and season to taste.

    This will keep in the fridge for up to three days. Serve with pita bread.