Fire peppers and Aubergine Baba Ganoush Recipe

With summer fast approaching, this recipe is featured in the Butchery & BBQ Master Class at Hobbs House School.

Serves 1 hearty gathering


  • For the Fire Peppers:

  • 2 red peppers

  • 1 tbsp olive oil

  • 1 tsp capers

  • 1 tsp sherry vinegar

  • 1 tbsp chopped parsley

  • Salt and pepper

  • For the Aubergine baba ganoush:

  • 2 aubergines

  • Salt and pepper

  • 1 lemon, juiced

  • 1 tbsp chopped parsley/coriander

  • 4 tbsp olive oil


  1. When heating the coals in the chimney starter, place the peppers and aubergine directly on top of the hot coals to burn them completely. The blacker the better.

  2. When the peppers are completely burnt, place into a plastic bag and cover. This lets them sweat and softens the flesh. Leave for 10mins.

  3. When the aubergines are soft and charred leave to cool for 10mins.

  4. Split open, and using a spoon scrape out the flesh on a board.

  5. Chop through with a knife and then mix in a bowl with the oil, lemon, herbs and seasoning.

  6. When the peppers have sweated, remove from the bag and rub the charred skin off. Slice up the sweet soft flesh and add to a bowl, mix with capers, oil, sherry and herbs.

  7. Place into a bowl and serve at a BBQ.