Recipes

Jeremy Borrow's baba ganoush

At The Palomar, we serve this baba ganoush with finely sliced coriander stirred through it and then we top it with pomegranate seeds, more chopped coriander and olive oil

June 1, 2018 13:34
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ByJeremy Borrow

1 min read
  • Roast whole aubergines over a naked flame, burning the skin or alternatively in a very hot  oven (230°c) until the skin is completely blackened and blistered. 
  • Peel and leave them to rest on a sieve for a few minutes. It’s important to season the  aubergines before they get cold so grate (or chop) the garlic very finely — I use a microplane zester.
  • Add all the other ingredients and stir together.
  • If you prefer your baba ghanoush chunky, chop down the aubergines with a spoon, or if you prefer it smooth,  blitz them in a food processor.

Ingredients

  • 300g aubergines (2 – 3)  
  • 50g tahini paste
  • 1 garlic clove
  • 10ml lemon juice
  • 6g table salt