The best places to eat, stay, shop and visit in the South West

Baba ganoush

Simple to make and light on ingredients, we love this smoky aubergine dip
Baba Ganoush
Traditional arabian eggplant dip baba ganoush with herbs and smoked paprika on a wooden background

Add stacks of smoky aubergine goodness to your mezze board with this baba ganoush recipe from The Square at Porthleven 

www.thesquareatporthleven.co.uk

Serves    12
  • Aubergines 3, halved
  • Garlic 3 cloves, halved
  • Extra virgin olive oil 3 tbsp
  • Tahini 3 tbsp
  • Lemon 1, juice of
  • Salt and pepper to season
  1. Chargrill the aubergines flat side down on a barbecue or under a grill until blackened.
  2. Slash the aubergines with a knife and insert the sliced garlic into the gaps. Drizzle with olive oil and roast in the oven until the garlic is soft.
  3. Scrape the aubergine flesh and garlic into a food processor with the remaining oil and tahini.
  4. Blitz to a rough puree before adding the lemon juice, salt and pepper.

You will need

  • Aubergines 3, halved
  • Garlic 3 cloves, halved
  • Extra virgin olive oil 3 tbsp
  • Tahini 3 tbsp
  • Lemon 1, juice of
  • Salt and pepper to season

Method

  1. Chargrill the aubergines flat side down on a barbecue or under a grill until blackened.
  2. Slash the aubergines with a knife and insert the sliced garlic into the gaps. Drizzle with olive oil and roast in the oven until the garlic is soft.
  3. Scrape the aubergine flesh and garlic into a food processor with the remaining oil and tahini.
  4. Blitz to a rough puree before adding the lemon juice, salt and pepper.
You might also like
Grilled little gem lettuce
Carrot tarte tatin
Asparagus, courgette and tomato tabbouleh
Summer-Spritz
Boringdon Hall lemon sole recipe
Rhubarb and custard croissant pudding
Most read
loaf
  • The Curation
lamb dish
  • 5 of the best
Summer in the South West
  • Feature
  • Restaurant review
Source Spa
  • The spa inspector
Praktyka jewellery workshop
  • Tried & Tested
  • Aubergines 3, halved
  • Garlic 3 cloves, halved
  • Extra virgin olive oil 3 tbsp
  • Tahini 3 tbsp
  • Lemon 1, juice of
  • Salt and pepper to season
  1. Chargrill the aubergines flat side down on a barbecue or under a grill until blackened.
  2. Slash the aubergines with a knife and insert the sliced garlic into the gaps. Drizzle with olive oil and roast in the oven until the garlic is soft.
  3. Scrape the aubergine flesh and garlic into a food processor with the remaining oil and tahini.
  4. Blitz to a rough puree before adding the lemon juice, salt and pepper.