Method
Campfire Baba ganoush. Roast 5 aubergines directly on hot coals until soft and slightly charred. Cool slightly, cut in half and scrape out the flesh into a bowl. Add 100g light tahini paste, 3 tbsp olive oil, juice of 1 lemon, and 10-15 finely chopped wild garlic leaves. Season with salt and pepper and mash to a rough paste. Adjust seasoning with lemon juice if necessary. Serve with flat breads.