baba ghanoush

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William’s birthday supper is to be baba ghanoush, fishcakes and kaiserschmarm. A world tour!

For the baba ganoush I grill aubergines for about an hour, turning every 15 minutes until the skins are blackened and crisp. I scoop out the flesh with a teaspoon and let it drain for 30 minutes. Then I put it in the mixer with some fresh herbs (parsley is best), lemon juice, oil, salt and pepper.

I think pane caresau from Sardinia is nice with this dip.

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