Warm, creamy and smoky baba ganoush makes us want to cuddle up under a blanket and watch good films so it’s perfect for an Autumn weekend lunch. The aubergines are best cooked in halves or if you have a gas hob you can stick the aubergine, whole, right on top of it for an extra smokey flavour – maybe just open the window a bit and make sure you turn it often!
1 large or 2 small aubergines
Grated rind and juice of a lemon
1 clove garlic
2 tblsp olive oil
Handful parsley
1 large tablespoon tahini
Salt & pepper
1. Start by roasting the aubergines. Heat the oven to 200°c. Slice the aubergine in half lengthways and drizzle with oil on both sides, place the cut sides down on a tray and roast until the flesh is cooked for between 15 – 20mins.
2. Leave to cool down a little and then scrape the flesh from the skin and whizz up in a liquidizer along with the other ingredients. Taste for seasoning and serve with carrot and cucumber sticks or as a spread on oatcakes for lunch. 