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
- 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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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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