Baba ganoush — smoky aubergine dip

Ingredients

• 2 large aubergines
• 2 tbsp tahini
• Juice of 1 lemon
• 1 garlic clove, crushed
• 1 tsp ground cumin
• Salt to taste
• 2 tbsp olive oil, plus extra to serve
• Pomegranate seeds and parsley to garnish

Method

1. Prick the aubergines all over with a fork. Char directly over a gas flame, on a BBQ, or under a hot grill, turning often, until the skin is blackened and the flesh is completely soft (15-20 minutes).
2. Cool slightly, then halve and scoop out the soft flesh. Discard the skin.
3. Drain the aubergine flesh in a sieve for 5 minutes — it holds a lot of water.
4. Blitz the aubergine with tahini, lemon juice, garlic, cumin, salt and olive oil. Leave it a bit textured — don’t over-blend.
5. Spread on a plate. Drizzle generously with olive oil, scatter pomegranate seeds and parsley.

Tip: Don’t skip the charring step. The smoky flavour is the whole point — boiled or baked aubergine won’t give you that.