Baba ghanoush

A great dip, or try just scooping it up with flatbreads. The aubergines are best cooked over naked flames, but a very hot electric grill will suffice. The skins need to blacken to give them that characteristic smoky flavour.



Serves 4 as part of a starter



2 medium aubergines

1 tbsp tahini (heaped)

2 cloves garlic

juice of half a lemon

pinch of ground cumin - optional
pinch of ground pepper - optional

2 tbsp extra virgin olive oil



Prick the aubergines several times with a fork. Either under a very hot grill, over the flame of a gas hob or on a barbeque, cook the aubergines until the skins have blackened and they are soft to the point of collapse. Leave to cool.



Split the aubergines and scrape out the flesh. Crush the garlic in a pestle and mortar with a little coarse salt and mash together with the aubergine flesh, tahini, lemon juice and olive oil. Grind over a little black pepper, taste and add more of any of the flavourings if necessary.