Helen Graham's take on this delicious Middle Eastern roasted aubergine dip incorporates a little bit of white miso paste to add depth of flavour, and comes served with a swirl of vibrantly green oil infused with curry leaves and some pine nuts. The leftover curry leaf oil keeps well in the fridge, and would be excellent on top of natural yogurt, labneh or hummus.
See the full recipe here: https://www.greatbritishchefs.com/recipes/baba-ganoush-curry-leaf-oil-pine-nuts-recipe

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