Grub and Grubs

Baba ganoush

  • 1 aubergine
  • 5 cloves of garlic, roughly chopped
  • 3tbsp tahini
  • juice of 1 lemon
  • bunch of fresh flat parsley, roughly chopped
  1. Put the aubergine on a dry frying pan on a low to medium heat, turn every 5 minutes until dark/almost burnt on all sides
  2. Cut the aubergine in half and scrape out the insides into a bowl and mash it up with all of the other ingredients, add 1 to 3 tablespoons of olive oil until you get your preferred consistency