Baba Ghanouj

We’re having this tonight with crusty bread, radishes, olives, and cucumbers. And a bit of wine, of course. This is one of the more heroic dips known to humankind – and it’s difficult to be both heroic and a dip.



3 large aubergines/eggplants

3/4 C tahini

Juice of 1 1/2 lemons

3 cloves garlic, sliced

1 tsp cumin

a dash of cayenne

salt to taste



Cut the aubergines in half lengthwise and roast skin side down in a roasting dish at 190 C for about 45 mins.

Allow them to cool enough that they can be handled and remove the skin.

Toss them in a blender with the other ingredients and lacerate them centrifugally at high speed until quite smooth.

Spread into a shallow dish and drizzle with good olive oil.


About timwaterman

I am a landscape architect, urbanist, writer, and lecturer based in London.

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