Baba ghanoush (aubergine dip)

This is like hummous, except that it uses aubergines instead of chick peas.

  • Three good-sized, firm aubergines
  • Juice of one lemon
  • One or two garlic cloves
  • Two tablespoons of tahina
  • Salt
  • Olive oil
  • You really need a food processor for this, too.

Make some little slices in the skin of the aubergines, and oven roast them for 30-40 minutes (180C), or until you’re able to peel off the skins from the flesh. Let them cool, then peel them, and mash the flesh with some salt in a colander until most of the juice has come out. Put the flesh and the rest of the ingredients in the food processor and whizz it all together. Add more olive oil or water to adjust consistency to your liking. Serve with warm bread.

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