This smoky aubergine dip is great for sharing, and serving alongside some pesto and hummus for a magical mezze platter.
- Preheat the oven to 180°C.
- Cut the aubergine in half lengthways, score the flesh (but don't cut through the skin) – just like a mango. Coat in oil, and roast cut-side up until soft.
- Once cool, remove the skin and place the flesh in a bowl or food processor. Add some tahini, crushed garlic, chilli, cumin, fresh lemon juice and olive oil. Mash together, or blitz for a smoother dip. Season to taste.
Adding some diced onion and tomato will make for a chunkier and bulkier baba ganoush.