Andy Noonan’s baba ganoush

Serves: 6
Course: Side
  • 3 large aubergines
  • 3 garlic cloves, mashed to a paste
  • 6 tbsp tahini
  • Juice of 1.5 lemons
  • 1.5 tsp salt
  • Garnish: Olive oil and chopped parsley
  1. Char the aubergines on coals: Place the aubergines directly on hot charcoal coals. Let them cook for 15-20 minutes, turning frequently to char all sides evenly. The skins should blacken and blister, and the aubergines should soften and deflate.
  2. Cool and peel: Remove the charred aubergines from the coals. Let them rest for five minutes to cool slightly. Carefully peel off the charred skins. A few flecks of char are okay, as they add a smoky flavour.
  3. Mash and mix: Put the aubergine flesh in a bowl. Add the garlic paste, tahini, lemon juice and salt. Mix with a fork until smooth. Taste and adjust salt and lemon juice as needed.
  4. Serve and garnish: Spread on to a serving plate. Drizzle with olive oil and sprinkle with chopped parsley. Use for dipping flatbreads in.