Seasonal Recipes

Baba Ghanouj

Serves 4
2 medium aubergines
1 garlic clove, minced
2 tablespoons tahini pasteJ
juice of half a lemon
Pinch of salt
Olive oil and pomegranate seeds to serve


  1. Burn the aubergines using a gas cooker. Sit the aubergines on top of a low-medium flame, turning often. Cook until they are practically caving in on themselves. If you don't have a gas hob, prick and bake the aubergines whole in an oven set to 180°c (160°c FAN) for 30-40 minutes. 
  2. Leave the cooked aubergines to cool slightly before peeling away the skin. Place the flesh into a fine mesh sieve and leave to slowly drain for 20 minutes. 
  3. After draining, break the flesh up gently with a fork - I like to keep mine quite chunky but you can mash it up as much or as little as you like. 
  4. Stir in the minced garlic, tahini and salt. Add the lemon juice and taste - adjust with more tahini/lemon/salt as needed. 
  5. Serve with olive oil and pomegranate seeds. 

Source: Thyme & Honey