Baba Ghanoush, at last

I won't say this is as good as the cooked version. It is the best raw version I've tried so far, however, the recipe coming from Jeremy Safron's 'Raw Truth' book. The trick here was to marinate the aubergine rather than to freeze it.

As I had a few bits and pieces to use up I made up an assorted plate but I think it would have been fine to just have stuffed the yellow pepper with it.