Aubergine Dip with tahini

Step 1

Prick the aubergine skins with a fork 2-3 times each.

Step 2

To cook the aubergines:- Under the grill: Preheat the grill to its highest setting. Cover the bottom of your grill pan with foil. Cook for 18-20 minutes, turning regularly, until the skins are blackened, the aubergines have collapsed and flesh is soft.- On a BBQ: Cook on the BBQ, turning regularly, until the skins are blackened, the aubergines have collapsed and flesh is soft. This might take anything between 30-60 minutes, depending on the heat and size of your aubergines.- In the oven: Preheat your oven to 190°C (fan) / 375°F / Gas Mark Place on a baking tray lined with foil and roast for 50-55 minutes, turning regularly, until collapsed.- In an Air Fryer: Preheat the air fryer to 190°C / 375°F. Cook the aubergines for 20 minutes, turning regularly.

Step 3

Leave the aubergines to cool. Place a sieve over a bowl or jug.

Step 4

When cool enough to handle, scoop out all the soft flesh from the aubergines and put it into the sieve. Leave it to drain for half an hour or more.

Step 5

Tip the aubergine flesh, tahini, olive oil, crushed garlic, ground cumin and juice and zest of half a lemon into a blender or food processor. Season generously with salt and pepper.

Step 6

Blitz until completely smooth, (this might take a minute or two), then taste and add more salt and lemon juice as required. Scatter with finely chopped parsley and/or mint and serve.