Enjoy this wonderfully garlicky rich, smoky, and creamy baba ganoush served with salad and grilled salmon.


  • 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


  • 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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