Baba ganoush — roasted aubergine spread

The smoky flavour of roasted aubergine and tahini go together as if they were designed that way.

Ingredients

• 2 large aubergines
• 3 tablespoons of tahini
• juice of half a lemon
• 1–2 cloves of garlic
• 2 tablespoons of olive oil
• salt, a little parsley

Preparation

1. Roast the aubergines whole at 220 °C for about 40 minutes, until the skin cracks and the inside is soft. Even better — on a grill, for the smoke.
2. Let them cool, then scoop out the flesh and drain off the excess liquid.
3. Mash with a fork rather than a blender — the spread should keep some texture — then add tahini, lemon juice, garlic, oil and salt.
4. Scatter with parsley and finish with a drizzle of olive oil.