- Cook the aubergines under a pre-heated grill, turning half way through cooking, until the skin has charred and the insides are very soft. This will take about 15-20 minutes.
- Allow the aubergines to cool enough to handle then peel away the skin and scoop out the soft centres.
- Process the garlic cloves in a food processor. Add the soft aubergine, olive oil, tahini, lemon juice and salt. Mix until well blended.
- Transfer to a serving dish and sprinkle with sesame seeds. Serve with warm flat breads.
Recipe from Kenwood Around the World in 80 plates.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Baba Ghanoush is a starter or dip popular on mezze plates around the world, and served with flatbread for scooping or dipping
2 large aubergines 4 Garlic Cloves 2 tbsp Olive Oil 2 tbsp Tahini (Sesame seed paste) Juice of 1 Lemon Salt Toasted sesame seeds to garnish
Time: 15-20 minutes Serves: 6-8 Nutrition: n/a