The best Baba Ganoush recipe.

For lunch I prefer to graze rather than stick to one main meal. At the moment I’m buying my bread from Sonny’s Deli in Barnes, SW13. It’s heavy brown bread which is great when toasted, to soak up butter, dips and oils.

For lunch today I made a very simple Baba Ganoush dish and a few slices of toasted Sonny’s bread on the side.

With this I ate a small, fresh salad made from the my garden-grown tomatoes, avocado, feta and red amaranth.

INGREDIENTS

2 baby aubergines

The juice of 1 lemon

1 large pinch of sea salt

1 tablespoon of tahini

3 garlic gloves

METHOD

Roast two whole baby aubergines with 3 garlic gloves. I took the gloves out earlier than the aubergines as I only wanted to sweeten them slightly through baking. The aubergines must stay in the oven till they’re fleshy insides are soft and juicy, approx 30 mins.

Whilst the aubergines are baking crush 1/2 teaspoon of sea salt with the garlic gloves to make a paste. Add the juice of one lemon and mix in one tablespoon of tahini.

Once the aubergines are ready to remove from the oven, leave them on the side to cool. Once cool remove the insides and mix with the paste.

There we have it. Baba Ganoush.