Easy baba ganoush

Roast aubergines in the oven to make our easy baba ganoush. For an extra-smoky flavour, char the aubergines over a barbecue or gas flame until they collapse

Ingredients

• 2 medium aubergines
• 4 tbsp extra virgin olive oil
• 1 garlic clove, crushed or finely grated
• 1 tsp cumin seeds, toasted
• 2 tbsp tahini
• 1 large lemon, juiced
• handful of parsley leaves, roughly chopped, to serve (optional)
• flatbreads or pittas and vegetable crudités, to serve

Steps

1. Heat the oven to 240C/220C fan/gas 9. Cut the aubergines in half lengthways and score a diamond pattern into the flesh using a small, sharp knife, then brush over some of the oil and season with salt. Roast the aubergines, cut-side down, on a baking tray for 20-25 mins until charred and collapsed. Leave to cool.
2. Scoop out the cooled aubergine flesh into the bowl of a food processor, then add the garlic, cumin seeds, tahini and lemon juice. Season well, then blitz to combine. With the motor running, drizzle in all but 1 tsp of the remaining oil until thick and smooth. Season to taste. Spoon into a dish, drizzle with the reserved oil, scatter with the parsley, if using, and serve with flatbreads, pittas or vegetable crudités for dunking.