Baba Ganoush or Aubergine Dip

Method

1. Pre-heat your grill or barbeque. Prick the aubergines and grill for about 20 minutes, turning occasionally until the skins are blackened and the flesh soft.

2. Remove from the grill and place in a colander, allowing the excess liquid to drain off, leave to cool.

3. When cool remove the skin and head, transfer to a food processor, mix until you have a puree. Add the garlic, lemon, chilli and parsley as well as the yogurt. Mix again.

4. Season and sprinkle over a little more parsley and serve straight away.

Try serving with warm pitta bread or it's perfect as an accompaniment to grilled lamb dishes.

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