Moutabal or Baba Ganoush

For 4


2 aubergines

1 red pepper or 2 bell peppers

2 cloves garlic – crushed

1 tablespoons tahini

1-2 tablespoons Bio yoghurt

A handful flat leaf parsley

¼ teaspoon paprika

½ teaspoon ground cumin

A good squeeze lemon juice


To serve

10g pine nuts

10g sesame seeds

Pomegranate seeds


Heat the oven to 200C.

Prick the aubergines here and there with a fork. Once the oven is hot bake until soft in the middle and the skins are charred (40 minutes).

Cut the pepper or peppers into strips. Drizzle a little rapeseed oil over them, place in a roasting tray and roast for 10-15 minutes until lightly charred. Set aside.

When the aubergines are cool enough to handle scrape out the flesh, drain really well squeezing out the liquid.

Place all the remaining ingredients in a food processor, except the aubergine and blitz, then add the aubergine gently pulsing until well mixed. You want there to be a little texture.


Serve on a large plate decorated with the roasted peppers, pine nuts, sesame seeds and pomegranate seeds and drizzled with a little good quality olive oil.


 Ideally made the day before and served with home-made flat breads, delicious as a dip.

Aubergine is classified as a berry, so is truly a fruit and a member of the nightshade family, they do contain some

folic acid and potassium although they are not known for their high nutritional value.