Baba ganoush

This is a really simple, but deliciously smoky Middle Eastern aubergine dip that can be made ahead and kept in the fridge for a few days – the flavours improve with time. It’s great with the Cheat’s seeded crackers, or with cumin-spiced lamb kebabs and toasted pitta. I like to add a little pomegranate molasses to give it a fruity, acidic depth.

INGREDIENTS

2 medium aubergines, rinsed

2 tablespoons creamy greek yoghurt

2 teaspoons tahini

1 garlic clove, crushed

2 tablespoons chopped coriander leaves, plus extra to garnish

1 teaspoon pomegranate molasses

1/2 teaspoon ground cumin

pinch ground white pepper

large pinch sea salt

2 tablespoons freshly squeezed lemon juice

olive oil, to drizzle

METHOD

Pierce the skin of the aubergines all over with a fork and rest them over a steady gas flame or glowing barbecue, rotating occasionally, for 10–15 minutes, until they’re collapsing inside. Leave to cool. Peel away the black, hard skin and scoop the soft, luscious flesh into the bowl of a food processor. Add all the other ingredients and blitz until you have a chunky, thick paste. Drizzle with olive oil and garnish with coriander leaves.

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