Richard Fox recipes
If you are fortunate enough to have a wood-fired pizza oven, simply light the logs as you would normally do for pizza making and push the aubergines up to the flames. Turn the aubergines regularly over about a twenty minute period until they are blackened on the outside and the flesh is soft. Otherwise place them directly over a gas flame and do the same thing.
Once blackened, remove from the heat and allow to cool enough to handle. Flake off the blackened skin and discard, leaving the delicious, smokey flesh. Chop the flesh and then combine with the remaining ingredients. Serve chilled or at room temperature with flat breads or baked crostini, or even a selection of crunchy crudités.
The Levant region of the Eastern Mediterranean is home to some of my favourite dishes in the world. The cuisine of this region which includes Syria, Iraq, Lebanon, Israel and Turkey boasts a rich cultural heritage, and bursts with exotic Mediterranean flavours and aromas, not to mention health-giving properties. Baba Ganoush is one of my all time favourites. If you happen to have a wood-fired pizza oven to hand, so much the better as you’ll impart an even richer smokies flavour to the aubergine than just cooking it directly over a gas flame. This is also one of those dishes that simply has to be home-made to get that truly authentic smokey aubergine flavour that I cannot imagine could be replicated by commercial production.
2 tbsp tahini
2 cloves garlic crushed
Juice of 1/2 – 1 lemon
2 tbsp olive oil
Salt and pepper to taste
1 tbsp parsley
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