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Recipe for :

Baba Ghanouj - Smoked Aubergine

Lebanese cuisineThis recipe has been reproduced with the kind permission of Samara Cuisine.

Based in Ham, South West London Samara Cuisine not only caters for all kinds of occasions, such as dinner parties, birthday parties, weddings, hen nights, Christmas parties, office parties, corporate functions and conferences but also teaches hands on cookery classes in Lebanese cuisine.

The classes are held in our Mediterranean garden, and in Winter the classes take place in our dining room over looking the Mediterranean garden, in front of a cosy fire.

Each class features three different Lebanese recipes, tips on how to preserve food, best places to shop, how to choose the ingredients, costs and the amount you need to prepare for different occasions. You can also join us, a day before on a shopping trip to the local market or the Arabic shops to introduce you to many new ingredients, and how to use them.

Each cooking session accommodates four people. Everyone prepares and helps to put together the meal and at the end of each session we all sit down with a bottle of Lebanese wine to sample the food.

All participants will take home a plate of Lebanese Baklava, a bag of Lebanese bread, all the recipes they tried and general cooking tips.

Samara Cuisine Samara Cuisine

. . . like to know more about how to book a cooking class then visit


2 Large aubergines
1 Small garlic clove
1 Lemon
3 tbsp of tahina
1/ 2 Tea spoon of salt
Olive oil and fresh parsley for garnish


  • Prick the fresh aubergine with a knife and put it on a baking tray under the grill. Grill each side for 10 minutes or until the skin is burnt.
  • When it is ready, cut the skin open with a knife and scoop the flesh with a spoon into a large bowl. Don't worry if you have a few black bits stuck to the aubergine.
  • Crush the garlic and add it to the mixture with the rest of the ingredients, and with a pestle or fork mash the mixture until smooth and creamy.
  • Garnish the Baba Ghanouj with olive oil and parsley.
  • Leave it in the fridge to chill.
  • Best served with warm pitta bread.

Samara Cuisine