Aubergine and walnut dip
You may recognise this as being similar to the famous aubergine dip baba ghanuj – and you’re right. The main difference with baba biljoz is the extra flavour and texture provided by the walnuts. The grilling is important, too: the skin needs to be very black on the outside – not just a different shade – for the inside to be thoroughly cooked. Serve with Little Gem lettuce leaves and cucumber or carrot sticks, or it’s also good with flatbreads or pittas
Recipe by Tony Kitous
Serves: 6