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Baba ghanoush (V)


A great dip, or try just scooping it up with flatbreads. The aubergines are best cooked over naked flames, but a very hot electric grill will suffice. The skins need to blacken to give them that characteristic smoky flavour.


Serves 4 as part of a starter


2 aubergines

1 tbsp tahini

1 clove garlic

juice of half a lemon

2 tbsp extra virgin olive oil


Prick the aubergines several times with a fork. Either under a very hot grill, over the flame of a gas hob or on a barbeque, cook the aubergines until the skins have blackened and they are soft to the point of collapse. Leave to cool.


Split the aubergines and scrape out the flesh. Crush the garlic in a pestle and mortar with a little coarse salt and mash together with the aubergine flesh, tahini, lemon juice and olive oil. Grind over a little black pepper, taste and add more of any of the flavourings if necessary.

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  • Seete - that sounds amazing. Any links to a good recipe, or should I just google recipes for Bharta?

    Posted by Thyme Supperclub, 02/08/2012 1:57pm (9 years ago)

  • Ohh... roasted aubergines make one other beautiful dish in India called Bharta.. it is basically a roasted aubergine mash up that is then tossed with onions and garlic and serves with thin pitta and a burn your gut chilli garlic chutney.. eaten while sat in the middle of a lush yellow green mustard field and washed down with some fresh spring water is one of life's pleasures...

    Posted by Seete, 02/08/2012 1:52pm (9 years ago)

  • Country girl - it's dead simple and a lot better than anything I've ever bought ready-made.

    Joe - thanks for your nice comments.

    Posted by Thyme Supperclub, 11/08/2011 4:46pm (10 years ago)

  • I've been buying this at the store--I didn't realize how easy it is to make! Will do so now.

    Posted by Country girl, 11/08/2011 3:46pm (10 years ago)

  • What a lovely site and mouth watering recipes. Just off to buy some ingredients. Thanks.

    Posted by Joe Griffin, 11/08/2011 1:24pm (10 years ago)

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