- Roast whole aubergines over a naked flame, burning the skin or alternatively in a very hot oven (230°c) until the skin is completely blackened and blistered.
- Peel and leave them to rest on a sieve for a few minutes. It’s important to season the aubergines before they get cold so grate (or chop) the garlic very finely — I use a microplane zester.
- Add all the other ingredients and stir together.
- If you prefer your baba ghanoush chunky, chop down the aubergines with a spoon, or if you prefer it smooth, blitz them in a food processor.
Jeremy Borrow's baba ganoush
At The Palomar, we serve this baba ganoush with finely sliced coriander stirred through it and then we top it with pomegranate seeds, more chopped coriander and olive oil
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