Baba ganoush

Method

1. Wash the eggplants, pat them dry and prick each one 4 or 5 times with a fork so steam can escape. Lay them directly on the gas burner grate over medium heat and char them for about 15 min in total, turning with tongs every few minutes; cook at most 2 at a time (1 round(s)). They are ready when the skin is black and blistered all over and the eggplant has collapsed and feels completely soft when pressed with tongs, even at the stem end. No gas hob? Halve them lengthwise and roast cut side down under the oven grill at 250 °C for 30–40 minutes.

   Add in this stepSmall to medium eggplants (about 250 g each) 2

   medium heat

2. Put the hot eggplants in a bowl, cover with a plate and leave them for 10 min. The trapped steam loosens the skin, and they cool down enough to handle.

3. Slit each eggplant open lengthwise and scoop the flesh away from the skin with a spoon, discarding the stem and black skin (a few charred flecks add smokiness). Put the flesh in a sieve over a bowl and let it drain for 10 min, pressing gently once or twice; this brown liquid is bitter and would make the dip watery.

4. Crush the garlic with the salt on a board using the flat of a knife until it becomes a paste. Chop the drained eggplant with a knife or mash it with a fork into a rough purée; a little texture is traditional. Add the garlic paste, tahini and lemon juice and stir well. Taste: it should be smoky, nutty and bright. Add a little more salt or lemon if needed.

   Add in this stepGarlic clove 1Salt ½ tspTahini (sesame paste) 2 tbspLemon juice 1½ tbsp

5. Spread the baba ganoush on a shallow plate and make a swirl with the back of a spoon. Pour the olive oil into the grooves and scatter over the parsley and pomegranate seeds. Warm the pita briefly in a dry pan or toaster and serve alongside for scooping.

   Add in this stepExtra-virgin olive oil 1½ tbspFlat-leaf parsley, chopped 1 tbspPomegranate seeds 15 gPita bread 2