• 1 large aubergine
• 1 tablespoon tahini
• 1 clove garlic, peeled
• 1 handful fresh flat-leaf parsley leaves, roughly chopped
• juice of 1 lemon
• 5 tablespoons olive oil
• salt and pepper

Preheat the oven to 190 °C.

Using tongs, char the aubergine on a gas stove directly over a medium flame, turning every 30 seconds, until the skin pulls back from the flesh. This will give the aubergine its traditional smoky flavour. Alternatively, the aubergine can be grilled in a regular oven after baking.

Once charred, place the aubergine onto a roasting tray and pop into the oven for 20–30 minutes or until soft.

Remove from the oven and place the aubergine into a plastic bag. Seal for 5–10 minutes, allowing it to steam. Once steamed, use a fork to remove the charred skin and discard. Add the aubergine flesh, tahini, garlic, parsley, lemon juice and olive oil to a blender and blend until smooth. Season to taste.