Roast aubergines in the oven to make our easy baba ganoush. For an extra-smoky flavour, char the aubergines over a barbecue or gas flame until they collapse
Prep:15 mins
Serves 4
2 medium aubergines4 tbsp extra virgin olive oil1 garlic clove, crushed or finely grated 1 tsp cumin seeds, toasted2 tbsp tahini1 large lemon, juicedhandful of parsley leaves, roughly chopped, to serve (optional)flatbreads or pittas and vegetable crudités, to serve
STEP 1Heat the oven to 240C/220C fan/gas 9. Cut the aubergines in half lengthways and score a diamond pattern into the flesh using a small, sharp knife, then brush over some of the oil and season with salt.Pierce the skin in a few places with a sharp knife before grilling. Roast the aubergines, cut-side down, on a baking tray for 20-25 mins until charred and collapsed. Leave to cool.STEP 2Scoop out the cooled aubergine flesh into the bowl of a food processor, then add the garlic, cumin seeds, tahini and lemon juice. Season well, then blitz to combine. With the motor running, drizzle in all but 1 tsp of the remaining oil until thick and smooth. Season to taste. Spoon into a dish, drizzle with the reserved oil, scatter with the parsley, if using, and serve with flatbreads, pittas or vegetable crudités for dunking.
