miso baba ganoush



2 aubergines

1 tablespoon tahini

1 teaspoon miso

half a lemon

dash of extra virgin olive oil

black pepper


Blacken the aubergines on a gas hob, rotating them once one side is fully blackened and flaky. If you do not have a gas hob you can roast the aubergines in the oven until soft but you'll miss the smoky flavour. You can also do on the BBQ.

Carefully peel off the black skin and press down on the flesh to release some of the water then scoop out the flesh and place in a bowl mix with the other ingredients and voila! Simple. I like to add a dollop of this on top of salads, stews, buddha bowls, dal... or use for dipping!

emily barker