Directions

1. Pre-heat the oven to 220ºC and heat up a griddle pan, or bbq. Alternatively, you could use an open flame on the stove.
2. Blacken the aubergines until completely burnt all over. This stage is crucial for achieving the characteristic smoky flavour of baba ghanoush.
3. Once sufficiently burnt, transfer the aubergines to the oven for 10 minutes, to ensure the flesh is well cooked through.
4. Once the aubergines are cool enough to handle (after about 10 minutes), peel away the burnt skin, and tip away any excess juice that come from the flesh.
5. Put all the flesh into a mixing boel bowl. Using a fork or a small whisk, mix the aubergine with the remaining ingredients.
6. Add a good pinch of salt and some freshly ground black pepper. Have a taste, and adjust the seasoning if required.

Chef's tips

1. You may consider adding more lemon juice for a particularly creamy texture, add 2 tbsp of thick yoghurt