Baba ganoush, curry leaf oil and pine nuts

GBC Helen Baba Ganoush FILM 1080P 26 9 22
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Helen Graham's take on this delicious Middle Eastern roasted aubergine dip incorporates a little bit of white miso paste to add depth of flavour, and comes served with a swirl of vibrantly green oil infused with curry leaves and some pine nuts. The leftover curry leaf oil keeps well in the fridge, and would be excellent on top of natural yogurt, labneh or hummus.

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First published in 2022





  • Barbecue



Heat the oven to 200C/gas mark 6


Trim the top off the garlic bulb to reveal the cloves inside. Season with a pinch of salt and a tablespoon of oil, wrap in tinfoil, then roast for 35 minutes until nicely softened and golden


Set aside to cool completely, then squeeze the head to release the roast cloves from the papery skins and discard the skins


Grill the aubergines on either a BBQ or an open gas flame. Pierce each aubergine several times with a sharp knife and set it over the flame. You want to grill the aubergines on each side until totally charred and soft. Once grilled, set over a colander in the sink for an hour


Once cool, peel and discard the skins. Return the aubergines to the colander and press down with a ladle to extract as much of the bitter liquid as possible


Blend aubergine with the lemon juice, tahini, miso, fresh garlic, roasted garlic and salt until completely smooth. Taste - you may want to add more lemon or salt, depending on the size of your aubergines


To make the curry leaf oil, blend 10g of curry leaves together with 300ml of oil and transfer to a small saucepan. Bring to a simmer for 5 minutes and then set aside


Once cool, strain and discard the solids. This will make more than you need but is a great thing to have in the fridge!


Toast the pine nuts by setting a small pan over a medium heat. Add the pine nuts until golden brown, tossing occasionally - about 5 minutes. Set aside to cool


In a small pan, heat the remaining 300ml vegetable oil to 180c. Fry the remaining curry leaves for a minute or two until slightly transparent and crisp. Transfer to a plate lined with a kitchen towel


Smooth the baba ganoush onto a plate, ensuring there's a well in the middle. Pour in the curry oil and garnish with the toasted pine nuts and curry leaves

Following time spent working in kitchens including The Palomar and The Barbary, Helen Graham joined forces with Marc Summers to launch Middle Eastern vegetarian concept Bubala, where she spent five years as executive chef before leaving to pursue her own solo projects.

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