Enjoy this wonderfully garlicky rich, smoky, and creamy baba ganoush served with salad and grilled salmon.
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.
Place the aubergine flesh and skin, plus the tahina, garlic, walnuts, lemon and mint, into a food processor or blender. Puree until smooth.
Season well and serve with salad and salmon.
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