Smoky Baba Ganoush

Ingredients

• 2 aubergines (800 g)
• 1 1/2 tbsp (20 ml) olive oil
• 1/4 cup (60 g) tahini
• 1/4 cup (60 ml) lemon juice
• 1 garlic clove
• 1 1/2 tsp (3 g) ground cumin
• 3 tbsp (8 g) chopped fresh parsley

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Method

1. Heat the oven to 230°C (450°F). Halve the aubergines lengthways, brush the cut faces with a little of the oil and roast cut side down on a half baking tray 22-25 minutes, until collapsed.
2. Turn them skin side up and roast 3 minutes more on the top shelf, until the skin wrinkles.
3. Scoop the flesh out and let it drain in a strainer for 10 minutes.
4. Beat in the tahini, lemon juice, grated garlic and cumin with a fork rather than a blender. Trickle the rest of the oil over and finish with parsley.