Baba Ganoush

• 2 medium aubergines
• 1 lemon, juiced
• 2 cloves garlic, crushed

The best way to prepare the aubergines for this dip is to cook the aubergines on an open flame until charred. Remember to keep turning the aubergines on the grill so that they cook evenly. Once black all over, remove them from the heat and allow them to cool for a while. Remove the charred skin and leave to drain on a colander.

Cut the aubergines into chunks and then blend together with