Roast Aubergine and Garlic Puree

This is a little bit like a Baba Garnish, which also contains tahini paste and crushed cumin.  Sometimes I put chopped parsley, mint, marjoram or coriander in too.  It’s delicious spread on garlic toasts too. (Recipe page…)


  • 2 Aubergines
  • 4-6 cloves of garlic
  • Juice of ½ -1 lemon
  • Salt and pepper
  • 90 ml approx olive oil


  1. Cut the aubergine in half length ways and place skin side down on a baking tray.
  2. Drizzle with a little of the olive oil and season. Add the whole peeled cloves of garlic to the tray and bake in a moderate oven for 20-30 min or until the garlic and aubergine are soft.
  3. Using a metal spoon scrape the flesh from the skin of the aubergine. Discard the skin and put the flesh into a food processor with the garlic, olive oil and lemon juice.
  4. Blend until smooth.
  5. Check for seasoning