Baba Ghanoush

Ingredients

• 4 aubergines
• Olive oil
• 5 tablespoons tahini (sesame paste)
• 2 garlic cloves
• Salt and black pepper
• Juice of ½ lemon

Method

1. 1

   Pierce the aubergines with the tip of a knife or a fork, then brush them lightly with olive oil. Roast for 1 hour at 220°C until beautifully soft.

2. 2

   Allow them to cool slightly, then slice each one in half lengthways and gently scoop out the silky flesh with a spoon.

3. 3

   Transfer the flesh to a bowl and mash it with a fork. Fold in the tahini, season with salt and pepper, then add the lemon juice along with the grated garlic.