Bubala's Baba Ganoush Recipe

Name: Bubala's Baba Ganoush Recipe
Ingredients: 3 tbsp fresh thyme leaves; 125ml (4fl oz) olive oil; 125ml (4fl oz) rapeseed (canola) oil; 250g (9oz) garlic (from about 6 heads), cloves peeled; ½ tsp flaky sea salt; 6 medium aubergines (eggplants) (about 1.2kg (2lb 12oz) in total); 135g (4¾oz) tahini; 35g (1¼oz) Confit Garlic (about 8 cloves); scant tsp salt; ½ clove of garlic; 25g (1oz) white miso; sea salt and freshly ground black pepper; 1 tbsp pine nuts; 2–3 tbsp rapeseed (canola) oil, for frying; 4 sprigs of curry leaf (fresh is best but use the equivalent dried if unavailable); 3 tbsp Curry Leaf Oil (see below); 4-5 sprigs fresh curry leaves, picked; 250 ml (9fl oz) rapeseed (canola) oil

thehappyfoodie.co.uk

Marc Summers' recipe for baba ganoush uses confit garlic and curry leaf oil for added flavour to this classic Middle Eastern eggplant dip.

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Ingredients

3 tbsp fresh thyme leaves
125ml (4fl oz) olive oil
125ml (4fl oz) rapeseed (canola) oil
250g (9oz) garlic (from about 6 heads), cloves peeled
½ tsp flaky sea salt
6 medium aubergines (eggplants) (about 1.2kg (2lb 12oz) in total)
135g (4¾oz) tahini
35g (1¼oz) Confit Garlic (about 8 cloves)
scant tsp salt
½ clove of garlic
25g (1oz) white miso
sea salt and freshly ground black pepper
1 tbsp pine nuts
2–3 tbsp rapeseed (canola) oil, for frying
4 sprigs of curry leaf (fresh is best but use the equivalent dried if unavailable)
3 tbsp Curry Leaf Oil (see below)
4-5 sprigs fresh curry leaves, picked
250 ml (9fl oz) rapeseed (canola) oil