Baba ghanoush

Perkele! Some men on PoV sometimes piss me off, just as they intend, with their habit of sidewinding when presented with an argument. I should know better than to challenge or engage, because it only raises my blood pressure before it subsequently makes me laugh. Touche.

Anyway, wanted to share a recipe for baba ghanoush, a middle eastern aubergine dip/spread full of flavour and goodness, and even vegan. I've been living off this quantity for three days now, with avocado, prawns, crackers and butternut soup. You need to have a gas hob for this, to blacken the aubergines and capture the essential smokiness of the dish.

Ingredients
2 large aubergines (purple egglants)
3 cloves garlic, minced or pressed
Juice of half a lemon
Half cup chopped herbs- flat-leaf parsley, fresh coriander (cilantro), a little mint
2 tbs tahini (sesame paste)
Maldon salt flakes and ground pepper
Dust of cayenne pepper for serving


Method:
Blacken your aubergines by directly roasting them on the gas flame, turning every 2 mins or so. The skin will start to split and let jets of steam out of the fruit as it cooks. Transfer to roasting tin and cook for a further 45 mins @ gas mark 5, to dehydrate and sweeten, before cooling.

Peel some of the scabbiest skin off the aubergines, then mash with a hand-blender together with the rest of the ingredients.