Baba ganoush – aubergine & tahini dip

The best way ever to roast an aubergine is over charcoal – just put a couple of whole ones on the grill when having a barbecue and turn them occasionally until they are charred and soft. The idea is to get the skin charred and the flesh soft. As we very rarely – if ever – barbecue, we find other solutions to get our fix, as you’ll see in the recipe below. Then we use the pulp in so many ways, but this is everyone’s favourite.