Baba Ghanoush

Method

1. 1

   Heat the oven

   Preheat the oven to 230°C (210°C fan) on high heat for 10 minutes, until it has reached temperature.

2. 2

   Roast the aubergines

   Prick the aubergines and roast at 230°C (210°C fan) on high heat for 40 to 50 minutes, turning after 25 minutes, until collapsed, charred in patches and very soft inside.

3. 3

   Cool and drain

   Cool the aubergines for 10 minutes, then scoop the flesh into a sieve and drain for 5 to 10 minutes, until it stops dripping.

4. 4

   Mix the dip

   Mash the aubergine flesh with the tahini, lemon juice, garlic, salt and 1 tbsp olive oil for 1 minute, until creamy with a little texture.

5. 5

   Finish and serve

   Spoon the dip into a shallow dish, drizzle with the remaining 1 tbsp olive oil and scatter over the parsley; serve at room temperature.

Tips

• Aubergines vary in size, so check that the flesh is very soft before taking them out of the oven.
• Taste before serving and add a little more lemon juice or salt if needed.

Swaps

• Use chopped mint instead of parsley.
• Use lime juice instead of lemon, adding it a little at a time to taste.

Storing

Keep covered in the fridge for up to 3 days. Bring to room temperature before serving.