Baba Ghanoush
Serves: 8Ingredients
2 large aubergines (700g in total)
2 garlic cloves
½ tsp fine salt
2 tbsp lemon juice
2 tbsp tahini
Large pinch ground cumin
Pinch ground white pepper
2 heaped tbsp yogurt (optional)
Extra virgin olive oil, to serve
Chopped flat leaf parsley, to serve
Method
1. Preheat the grill to high. Prick the aubergines with a fork and grill them, turning occasionally, until the skin blisters and blackens all over. When cool, peel off the skin. Leave the aubergine flesh in a colander for 15 minutes to drain off excess liquid.
2. Pound the garlic and salt until smooth with a pestle and mortar. Transfer to a food processor. Add the aubergine flesh, lemon juice, tahini, cumin, pepper and yogurt, if using. Whiz to a thick purée. Adjust the seasoning. Transfer to a bowl, drizzle with oil, sprinkle with parsley and serve.