Babaganoush

Ingredients:

1 Aubergine

2-3 tbsp lemon juice

1 large garlic clove, grated or finely minced

2 tbsp tahini

2 tbsp fresh coriander

Method:

1. Preheat oven to 200C (180C Fan).  Slice the aubergine into 1/4 inch rounds, sprinkle with sea salt and place in a colander in the sink to drain any excess liquid.  After 10 mins, rinse slightly and then pat dry between two towels.

2. Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt.  Roast for 5-10 mins, turning once or twice, until the aubergine is softened and golden brown.  Remove from pan, stack and wrap the rounds in foil to lock in moisture (5 mins).

3. Peel away most of the skin off the aubergine (a little is ok) and add flesh to a food processor.  Add lemon juice, garlic, tahini and salt and mix until creamy.  It’s ready to serve.