Lebanese baba ganoush


Serves 4

  • 1kg aubergine
  • 40g spice shot

Serve with 

  • falafels
  • tahini dip
  • fresh pickled vegetables
  • flatbreads


Using a blow torch char the outside of the aubergine skin until it is totally black

Place the charred aubergine on a non-stick baking tray and into a preheated oven at 180c fan for 25 minutes until totally soft

Once cool, peel the skin off the aubergine and scrape out the middle

Mix the middle of the aubergine with the spice shot and use as a dip with falafels, pickled vegetables & flatbreads