Baba Ganoush

Creamy & luscious, with only a handful of ingredients, this vegetable-based dip is quick to make & a pleasure to share. Grilling the whole aubergine locks in its natural moisture, which blends smoothly with tart lemon & velvety tahini.

I’m a total sucker for aubergine. From the deeply intense purple hue, the pendulous form, to the delicate softness once cooked, I love their versatility – how they duet so sweetly with tomato, yet they also shine alone, understated & subtle. With only five ingredients, you can really taste the rich earthy notes of the aubergine along with the other elements, while a sprinkling of salt seems to ground all the flavours, holding them under its intensification spell.

1 medium deep purple aubergine/eggplant

1 clove garlic, crushed

juice of 1 lemon

2 Tbsp tahini

1 tsp salt, or to taste

Heat your grill to high. Prick the aubergine all over with a fork & place it on a baking tray in the oven, fairly near the top. Grill for about 20 minutes, turning regularly, giving each side a chance to blacken.

Remove the aubergine from the oven & pop it into a plastic bag to cool down & sweat. Peel off the grilled exterior & discard. You’ll find the skin is easy to peel, revealing softened moist flesh beneath.

Blitz the aubergine with all the remaining ingredients in a food processor, high speed blender or bullet, until you have a smooth, creamy, delicious dip.

Store your baba ganoush in the fridge – sometimes it’s even better the next day, once the flavours have intensified.