On Monday, lying on an Italian beach, some friends and I decided, a little randomly it must be said, to have an aubergine party. This seemed like a good challenge so duly when we got back to London, I did just that – every course had to involve aubergines. This was quite an exciting was of planning a lunch, so I’m feeling that ingredient-themed meals may well be the way forwards.

Baba ganoush is a particularly tasty Middle Eastern dip, of which the smoky flavour comes from slightly charring the skin.

2 aubergines

2 cloves crushed garlic

3 tspns tahini paste

Juice of 1 small lemon

3 tbspn olive oil

Salt and pepper


Chop the aubergine into chunks and drizzle with olive oil. Grill to char the skin a little and make them soft. Puree the aubergines, garlic, tahini, lemon juice, olive oil and salt and pepper to reach a paste.

Serve with crudités or toasted pitta bread.