Baba Ghannouj (Babaghanoush) Recipe

• 2 to 3 eggplants or aubergine
• 100 mls / 3½ fluid ounces of Greek yoghurt
• 3 tablespoons of tahini paste
• 2 to 3 cloves of garlic
• juice of 1 lemon to taste
• 2 tablespoons of olive oil
• 1 tablespoon of spicy tomato sauce (preferably homemade)
• fresh oregano or parsley
• salt and pepper to taste

Preheat the oven to 180°C (350°F, gas mark 4). Place the whole eggplants in a baking dish and pierce the skin once or twice. Roast for 20 to 30 minutes until soft. Once soft, place them under the grill or over a naked flame or barbecue. Turn them often to blacken, blister and char the skins all over. Once they are evenly blackened set them side to cool.

Peel the blackened skins off the eggplants and chop the flesh finely. Juice one lemon and strain any pips. Peel and mince the garlic cloves and finely chop some fresh oregano or parsley.

Place the eggplant flesh, minced garlic, tahini, yoghurt, olive oil, juice and spicy tomato sauce into a large bowl or food processor. Lightly mash or whiz to form a chunky well combined paste. Finely add the lemon juice and salt and pepper to taste. Pour into a serving dish and sprinkle with freshly chopped herbs. Serve with toasted pita wedges and plenty of black olives.