Smoky baba ganoush with roasted red peppers
Cooking aubergine on the barbecue takes the smokiness off the scale! Serve topped with barbecue-cooked red peppers and toasted pittas for dipping.
Method
Heat a barbecue to hot.
Carefully place the peppers and aubergines on the hot barbecue and cook for 30 minutes, or until soft, blackened and the aubergine has collapsed.
Remove from the barbecue and place the peppers in a bowl and cover with foil to leave them to steam while you prepare the aubergine.
Slice the aubergine in half lengthways and scoop out the soft flesh. Put the aubergine flesh into a food processor with the garlic, lemon juice, tahini, all but a teaspoon of the olive oil and salt, to taste. Lightly blend together to form a textured paste. Tip the aubergine into a serving bowl.
Peel and slice the peppers. Top the baba ganoush with the sliced peppers, and garnish with olive oil and chopped parsley. Serve with toasted pittas.
