After skipping last year our little garden is back with a vengeance.   Anna has taken a lot of time and effort to clean up the back yard and plant a range of vegetables, herbs and salad leaves.  Our pot of rocket leaves has given us our first garden meal of the season – recalling the dressing that Magi had served me in Dubai I pulled together a rocket salad with pomegranate seeds and baby plum tomatoes and dressed it with homemade baba ghanouj/muthabal.   Once you prepare a fresh baba ghanouj or hummus you will stop buying the ready made stuff.  Here’s my interpretation of the classic Middle East dip which was ground a little finer than it should have.

What do I need to make it?

• 2 large eggplants
• 2 cloves of garlic finely chopped
• 3-4 tbsp Tahini paste
• 1 lime
• 2-3 tbsp olive oil
• Salt to taste

How do I make it?

Rub little oil to the eggplants and roast in hot oven (200 degree s in a fan assisted electric oven) or alternatively roast over open flame till skin is blackened.  Allow eggplant to cool before skinning it and keep aside.   Put all ingredients into a blender and blitz to a chunky consistency.  Serve with pita bread, corn chips or use as salad dressing.