Baba ganoush

Shopping list

• 3 aubergines

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• 3 Cloves of garlic crushed

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• 1 lemon — juice only

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• 3 tbsp Tahini

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• 3 tbsp extra-virgin olive oil — plus extra to serve

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• salt and black pepper, to taste

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• 1 tbsp chopped flat-leaf parsley

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Step by step

1. 1

   Make small cuts in the aubergines all over them. Grill them until the skin is blackened and charred, turning repeatedly until the whole skin is discoloured . The aubergine flesh will give / feel soft when you press it. This will take approximately 15– 20 minutes. Once cooked place in a sieve to cool and allow any excess liquid to drain away.

2. 2

   Mix the crushed garlic with the tahini, olive oil, lemon juice and black pepper.

3. 3

   When cooled, halve and scoop out the inner flesh. Mix together with all ofthe remaining ingredients.

4. 4

   Chill for 30 mins. Serve with a drizzle of olive oil and garnish with a sprinkle of parsley.

5. 5

   Optional additions include smoked paprika, ras al hanut to your preferred taste. I like to use Smoked Salt