BABA GANOUSH (AUBERGINE DIP)

This is a delicious Middle Eastern dip and there are lots of variations on how best to prepare it. Well, of course we think this one is the ultimate in baba ganoush!

SERVES 4

3 medium aubergines (eggplants)

2 tbsp tahini

1 garlic clove, crushed

4 tbsp freshly squeezed lemon juice

3 tbsp chopped parsley

1 tbsp extra virgin olive oil

Lucy Bee Himalayan salt and ground black pepper

Preheat the oven to 180°C/350°F/ gas mark 4.

Preheat the grill to medium and place the whole aubergines (eggplants) on a foil-lined baking tray. With a fork, prick holes all around each aubergine, then grill until the skin starts to blacken and blister, and smell smoky (this adds a lovely flavour to the dip), turning them to grill evenly all over.

Transfer to the oven and bake for 25–30 minutes until very soft. Remove and allow to cool for 15 minutes, then slice the aubergines open and scoop out all the insides into a bowl. Add the remaining ingredients with salt and pepper to taste, adjusting each if necessary and, using a spoon or fork, mash together and stir.

Cover and store in the fridge for up to 3 days.