Savannabel’s Baba Ganoush

Roasting aubergines on the mbaula for baba ganoush.

2 large eggplants (about 650g)

Juice of 1 lemon, plus a little extra

3 tablespoons tahini paste

2 garlic cloves, crushed

3 tablespoons mint and flat-leaf parsley, mixed and chopped

2 tablespoons olive oil

small handful mint, roughly chopped + pomegranate seeds (if available) to garnish

Yield: 10-12 servings, as an appetizer

1. Blacken the eggplant over an mbaula, turning regularly with tongs, until completely charred and collapsed. Allow to cool.

2. Slit the eggplant lengthways and scoop out the flesh in long strands, discarding the skins. Place in a colander, season with salt and freshly ground black pepper, and a little dribble of olive oil. Place something heavy, like a weighted plate, over the top of the eggplant to assist with draining all the excess liquid. Set aside for about 30 minutes to an hour.

3. In a serving bowl, stir the lemon juice into the tahini until it loosens up. Add the garlic and two-thirds of the chopped herbs, and season again to taste. Adda squeezemore lemon juice if necessary.

4. Mash the eggplant gently with a fork (don’t overdo it), and then stir into the tahini mixture. Transfer into a serving dish and top with the remaining herbs. Dribble a moat of olive oil around the edge of the dish, sprinkle with chopped mint and pomegranate seeds, and serve at room temperature with flat bread, or thinly-sliced ciabatta bread.

* Baba Ganoush improves with time. Store in the refrigerator and use for up to five days.