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Jul 3, 2020 1 min read

Baba Ghanoush

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I’ve always strayed away from baba ghanoush on menus because I thought it would be slimy. Last weeks vegetable box included a pair of big purple aubergines and I didn’t want them to go to waste. This week I also preserved eight bulbs of garlic by confitting them in olive oil, so I used them instead of raw galic.

You will need

  • 2 aubergine
  • 2 tablespoons of tahini
  • Juice of half a lemon
  • A small handful of mint and parsley (finely chopped)
  • A teaspoon of confit garlic and it’s oil


  • Half the aubergine lengthwise
  • BBQ until almost burnt on both sides
  • Let the cool enough to handle and scoop out the flesh (I used a grapefruit spoon)
  • Pop the flesh in a sieve to drain for half an hour or so
  • Chop the flesh and mix vigerously with the rest of the ingrediants


We had it as a side dish with pita breads, quickled onions and other bits and pieces. It was good both warm (fresh) and cool the next day

Confit/deepfried garlic Ingrediants Aubergine on the BBQ Midnight pruple is the best colour Properly burnt Ready for chopping GET IN MY FACE