Baba Ghanoush

Fancy something different for lunch today?

Perhaps the taste of the Middle East?

Baba Ghanoush is usually enjoyed even if you are not a great aubergine lover. This mix of cooked aubergine, tahini (sesame seed paste), olive oil and lemon is the perfect carrier of spice.

It is usually served as a salad dip but is perfect for lunch served with a warmed flatbread and some salad vegetables.

1 medium aubergine

Juice of ½ lemon

2 tbsp olive oil

2 tbsp tahini

1 garlic clove, crushed (if you have some roasted garlic that would work well in this recipe)

Salt and black pepper to taste

Spices of your choice. Try Moroccan spice mix, chilli flakes or some paprika would work well.

Prick the aubergine all over with a fork.

Place under a moderate grill, turning frequently until the skin in slightly charred.

Allow to cool. To make it easier to peel place in a plastic bag to sweat - this will loosen the skin.

Cut in half length ways and scrape out the flesh with a spoon.

Put all the ingredients in a bowl and mash together with the back of a fork.

This makes a very creamy, subtly garlic mix. Add your favourite spice if you would like a more punchier taste.