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Baba ganoush
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| Roasting the aubergines over a flame gives them a wonderful smoky flavour. Serves four to six as a starter. | |
| 3 | aubergines |
| 2-3 cloves | garlic, peeled and minced |
| Salt | |
| 4 tbsp | tahini |
| Juice of 2 | lemons |
| ½-1 tsp | chilli flakes |
| 50g | Greek yoghurt, (optional) |
| 1 tsp | ground cumin |
| 1-2 tbsp | olive oil |
| Finely chopped parsley, (optional) | |
Roast the aubergines over a barbecue or over the flames of a gas ring (use tongs to turn them frequently) until the skins are blackened and the flesh soft. Alternatively, prick all over with a fork, place in a roasting tin and cook in a hot oven (200C/400F/gas mark 6) for 25-40 minutes, depending on size. Leave to cool slightly, then peel.
Put the flesh into a bowl and mash to a rough paste with the garlic and a little salt. Stir in the tahini, lemon juice and chilli, whirl in the yoghurt, if using, and spoon into a bowl. Scatter with cumin, trickle over some olive oil and scatter with parsley. Serve with warm pitta or flatbread.
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