This smoky aubergine dip is great for sharing, popping on top of a wrap, in a taco – go with wherever it may take you. You could also serve it alongside some pesto and hummus for a magical mezze platter.
Preheat your oven to 200°C. Pierce the aubergine a few times with a fork or knife. Place on a baking dish and roast in your oven for 30 minutes, turning halfway through.
Set the cooked aubergine on a rimmed bowl and leave them until they are cool enough to handle. Pour the juice that collects on the plate into a bowl, then peel the aubergine and discard the skin.
Place the creamy insides into your food processor and add some tahini, lemon juice, garlic, salt and process until smooth (alternatively do this by hand for a chunkier approach). Taste and add more salt, if needed. For the best flavor, let the baba ganoush rest in your fridge for at least 2 hours before serving then top with any or all of the optional toppings.
For a smokier tasting baba ganoush, add a tablespoon or two of the reserved juice from the pan. Adding some diced onion and tomato will make for a chunkier, fresher and bulkier baba ganoush.