THE PERFECT BABA GHANOUSH
The secret to a great Baba Ghanoush is simplicity. The seedless variety of eggplants are available at the moment and what’s great about them is that the taste is sweet and velvety, which makes for a smooth and creamy Baba Ghanoush. I aways roast my eggplant in a hot oven in preference to charing on top of a stove. Mainly because I prefer the cleaner flavours over the smokiness of traditional versions and the subtle hint of lemon and freshness shines through.