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Mezze
Baba ganoush
Simple to make and light on ingredients, we love this smoky aubergine dip
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
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
Chargrill the aubergines flat side down on a barbecue or under a grill until blackened.
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.
Scrape the aubergine flesh and garlic into a food processor with the remaining oil and tahini.
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
Chargrill the aubergines flat side down on a barbecue or under a grill until blackened.
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.
Scrape the aubergine flesh and garlic into a food processor with the remaining oil and tahini.
Blitz to a rough puree before adding the lemon juice, salt and pepper.
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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
Chargrill the aubergines flat side down on a barbecue or under a grill until blackened.
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.
Scrape the aubergine flesh and garlic into a food processor with the remaining oil and tahini.
Blitz to a rough puree before adding the lemon juice, salt and pepper.