Recipes for cancer sufferers: baba ganoush

one tbsp olive oil

100g yogurt

Juice ½ a lemon

3 grinds of fresh ground black pepper

2 cloves garlic

Garnish:

50g walnuts

Pomegranate seeds

Coriander cress

Optional: granary bread

Prick aubergines with a fork and cook over a gasoline flame for ten minutes, turning all the time, until finally black and charred.

Location on a tray, cover with foil and oven roast at 150C/300F/Gasoline two for 15 minutes.

Put in a plastic bag, leave to amazing and then peel away all the skin and area in a colander with a fat on prime and leave to drain.

Tip the aubergine flesh into a blender bowl, add the oil, yogurt and lemon juice plus the three grinds of pepper.

Crush the garlic to make a paste and include to the bowl. Pulse in a blender to make a coarse paste. Spot the baba ganoush in a bowl prepared to be garnished.

Roast the walnuts for five minutes, tip into a tea towel and rub to eliminate as considerably skin as possible. Location in a sieve to take away any dust, then sprinkle on top of the baba ganoush.

Best with pomegranate seeds, coriander cress and finish with a drizzle of yogurt.

Serve with toasted granary bread.

Leading TIP

This Middle Eastern-inspired dish is great on its personal or as element of a mezze. The pomegranate seed garnish is not essential but would add extra cancer-fighting crunch.

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‘Recipes for Lifestyle: Inspired Cooking Past Cancer’, by Peter Marshall (£25, Chef Books) is accessible from chefmagazine.co.united kingdom. All earnings go to the Leaders in Oncology Care’s Living Nicely programme.

Recipes for cancer sufferers: baba ganoush