Baba Ganoush
This vegan recipe from Marc Summers, founder of the Middle Eastern-inspired vegetarian restaurant Bubala, transforms aubergines into a moreish, creamy dip
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From Bubala: Middle-Eastern Inspired Vegetarian Recipes to Share by Marc Summers (Quadrille, RRP £28)Patricia Niven
Technically, this isn’t your most authentic baba ganoush, but the smoky aubergines (eggplant) are puréed until smooth and topped with fragrant curry leaf oil, fried curry leaves and toasted pine nuts. This is all in the cooking of the aubergines and, if you have a barbecue, use it so you can smoke and char the aubergines until they are completely black all over. Head chef Victor is to thank for this one!
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