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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Baba ganoush

Simple to make and light on ingredients, we love this smoky aubergine dip

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

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.

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.