Easy baba ganoush

• medium eggplants↗2
• extra virgin olive oil↗4 tbsp tbsp
• garlic clove↗1

  chopped or grated

• cumin seeds, toasted↗1 tsp tsp
• tahini↗2 tbsp tbsp
• large lemon↗1

  juiced

• handful of parsley leaves

  coarsely chopped, for garnish (optional)

• flatbread or pita and vegetable crudités, for serving↗

Step-by-step instructions

1. 1

   Preheat the oven to 240 °C/220 °C with convection/gas 9. Cut the eggplants lengthwise in half and make a diamond pattern in the flesh with a small sharp knife, then brush them with oil and season with salt. Pierce the skin in several places with a sharp knife before roasting. Roast the eggplants skin‑side down on a tray for 20‑25 minutes, until the skin is charred and the flesh falls apart. Let cool.

2. 2

   Scoop the cooled eggplant flesh into the bowl of a food processor, add the garlic, toasted cumin seeds, tahini and lemon juice. Season well, then blend until smooth. Working on low speed, gradually pour in the remaining oil, leaving 1 tsp, until the mixture becomes thick and smooth. Season to taste. Transfer to a dish, drizzle with the leftover oil, sprinkle parsley if using, and serve with flatbread, pita or vegetable crudités for dipping.