Baba ghanoush is a yummy aubergine spread that can also be used as a dip. It's made with sesame oil, lemon juice and garlic and is wonderful paired with grilled lamb or flatbreads.
- 1kg aubergines (3-4 medium aubergines)
- 4 tbsp. sesame oil
- 4 garlic cloves
- Salt and pepper
- Juice of 2 lemons, or more to taste
- 1 tbsp. extra-virgin olive oil
Prick the aubergines with a fork. Heat oven grill to high. Place the aubergines into the oven and grill until the skin is blackened. Place into a plastic bag and leave to cool, then remove the skin with your hands. Place the aubergine into a bowl.
You can either mash the aubergine with a fork for a chunkier texture, or puree it in a food processor for a smooth texture. Mince the garlic cloves and stir into the aubergine, along with the sesame oil, salt and pepper to taste and lemon juice to taste. Spoon into a bowl and drizzle with olive oil to serve.