This Middle Eastern baba ganoush recipe makes a delicious vegetarian dip, with roasted aubergines and tahini – a smooth paste made from sesame seeds and olive oil. It’s traditionally served as part of a mezze (starter) platter with warmed pitta or flat breads to dip. To give the dip an extra smoky flavour hold the aubergines over an open flame with tongs, turning, until the skin blackens and blisters before roasting or cook over hot barbecue coals until tender.
- 2 large aubergines
- 2 garlic cloves, peeled and crushed
- 4tbsp tahini
- Juice of 1 large lemon
- 1tsp ground cumin
- Salt and freshly ground black pepper
- Parsley sprig, to garnish