Baba Ganoush

Baba Ganoush is a Middle-Eastern speciality, made of burnt aubergine with garlic, lemon and pomegranate seeds, it's traditionally served as part of a mezze platter.

What do you need

4 large aubergines

1red pepper (optional)

1 organic lemon, the zest

2 tablespoons of lemon juice

5 tablespoons of extra virgin olive oil 2 tablespoons of chopped parsley

2 tablespoons of chopped mint leaves

½ teaspoon salt

black pepper to taste

½ pomegranate

2 crushed garlic cloves (optional)

1 spring onion (optional)

2 tablespoons of tahini

pomegranate molasses (optional)

How to proceed

Place a large, lightly greased griddle pan over a high heat and ventilate your kitchen well.

Once smoking, add the aubergine and pepper and grill for about 40 minutes, until completely softened and charred all over, turning as necessary.

Set aside and, once cool enough to handle, peel and discard the stem and skins.

Place the peeled aubergines into a colander set over a bowl and leave to drain for about 30-45 minutes, to release any of the bitter liquid. Once drained, finely chop the flesh (it will resemble a mash) and place into a large bowl.

To the aubergine bowl add all other ingredients and mix very well.

Scatter over the pomegranate seeds, sliced spring onion and extra picked parsley.