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James Martin

Baba Ganoush


Serves 3 to 4

Ingredients

  • 2 large aubergines
  • Olive oil
  • 2 tbsp light tahini
  • 3 garlic cloves, peeled and chopped
  • 10 walnut halves
  • Juice and zest of 1 lemon
  • 15g fresh mint leaves
  • Salt and freshly ground black pepper
  • Salad leaves

Method

  1. Cut the aubergine in half lengthways. Cut slits into the flesh in a zig-zag fashion, but do not pierce the skin. In a hot pan, cook the aubergines in 1cm (1/2 I) olive oil, flesh side down first for about 2 minutes. Then turn over and cook on the other side until soft and tender.
  2. Place the aubergine flesh and skin, plus the tahina, garlic, walnuts, lemon and mint, into a food processor or blender. Puree until smooth.
  3. Season well and serve with salad and salmon.
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