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Aubergine Bruschetta with baba ganoush

Aubergines are very well suited to a little fire, and take on the smoke as they char; blitzing these up in a tasty baba ganoush makes for a real treat. The aubergine bruschetta are a simple, little, tasty appetiser.

 Marcus Bawdon   Winter 2020 Join us on        @thebbqmag

 #MarcusBawdon #Bruschetta  #Aubergine







  • Baba Ganoush
  • 2 aubergines
  • 2 garlic cloves
  • 2 tbsp lemon juice
  • 4 tbsp tahini
  • 50ml good olive oil
  • Pinch of ground cumin
  • Pinch of sea salt 
  • A couple of tsp Turkish chilli flakes and Olive oil to finish




  1. Fire up your BBQ or wood-fired oven for moderate direct heat around 160-180°C and pop your aubergines on to cook until the skin has charred and the aubergine flesh is soft and collapsing in on itself.
  2. Scoop out the soft flesh from the aubergines, and place in a food processor with the other ingredients, and blend until smooth.
  3. Feel free to adjust the amount of olive oil and lemon juice to suit your tastes.
  4. Put it in a bowl, sprinkle over the chilli flakes and drizzle a little olive oil over to serve.


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