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Campfire Baba Ganoush

The smokiness of the campfire adds to the authenticity of flavour in this simple and delicious dip.


  • 5 aubergines
  • 100g light tahini paste
  • 3 tbsp olive oil
  • Juice of 1 lemon (maybe more to taste)
  • 10-15 wild garlic leaves - very finely chopped


Roast the aubergines directly on the hot coals at the side of the fire until soft and slightly charred. Allow to cool slightly, then cut in half and scrape out the flesh into a bowl. Add all the other ingredients to the bowl, season with salt and pepper and mash to a rough paste. Taste and readjust the seasoning with salt, pepper and lemon juice if necessary.