Baba ganoush

Ingredients

• Aubergine

  Fresh, raw, unpeeled - Waitrose

  200g

• Olive oil

  Salad or cooking

  100g

• Coriander leaf

  Spices, dried

  ¼ tsp or 0.1g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Tahini

  Dips and Spreads - Wegmans

  2 tblsp or 30g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Parsley

  Raw

  50g

• Bread

  Salvadoran sweet cheese (quesadilla salvadorena)

  100g

Directions

1. Heat the grill to its highest setting. Put the aubergines on a baking sheet and grill for 35-40 mins or until completely softened, blackened and blistered, turning them halfway through with a pair of tongs. Set aside and leave to cool completely. 
2. Once your aubergines are cool enough to handle, gently peel off the charred skin and discard. Transfer the flesh to the large bowl of a food processor along with 30ml of the oil, the coriander, cumin, tahini, lemon and half the parsley. Season and pulse the flesh three or four times to create a chunky textured dip.
3. Transfer the dip to a bowl and drizzle with the remaining oil, scatter over any leftover parsley and serve with warm flatbreads or pitta.
4. Recipe by: Esther Clark (source: https://www.bbcgoodfood.com/recipes/baba-ganoush)