Skip to content
Subscribe
Facebook
X-twitter
Search
Search
Close this search box.
£
0.00
0
Basket
The best places to eat, stay, shop and visit in the South West
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.
You may also like
Mezze
,
Sides
Beetroot with ricotta, raspberry vinegar and wild rice
Mezze
Spiced crab arancini
Christmas
,
Mezze
,
Sides
Chorizo jam
Mezze
,
Sides
Smoked cod roe dip
Mezze
,
Sides
Shaved beetroot, radish and grapefruit salad
Mains
,
Mezze
,
Starters
Cauliflower, Devon Blue and wild garlic fritters
Baking
,
Mezze
Italian sausage rolls with a clotted cream and red pesto dip
Mezze
,
Starters
Mignonette, five ways
Mains
,
Mezze
Savoury swiss roll
Mains
,
Mezze
,
Sides
Moroccan citrus salad
Mezze
,
Starters
Deep fried anchovies
Mezze
,
Starters
Tempura asparagus with black garlic dipping sauce
Most popular recipes
Mains
Classic pan fried lamb’s liver
Baking
Plum pudding
Mains
Rick Stein’s fish and chips
Baking
Cinnamon buns
Mains
Beer braised venison and ox cheek suet pudding recipe
Baking
Devon cutrounds
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Food Lifestyle Awards 2024
Travel guides
News
Features
Reviews
Shop
Recipes
Interviews
Competitions
Newsletter
About Food Lifestyle
Facebook
X-twitter
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.