Baba Ganoush (Eggplant Dip)

I love eggplants roasted, and the flavour of them comes through delightfully in this dish. It is great for dipping flatbread and veggies, but it is also a wonderful sandwich spread.

2 large eggplants (choose ones that are shiny and firm)

125 ml tahini

2 large lemons

3 medium cloves garlic

1 tsp dried oregano or 1 tbsp fresh

1/2 tsp salt

pepper to taste

Preheat oven to 400F/200C. Prick the eggplant with a fork, like you would for a baked potato, and place them on a baking tray, loosely covered with foil.

Bake for 45 min or so, until the eggplant smells a bit smoky and is very soft. Remove from oven and set aside to cool.

Zest 1 lemon and juice it. Peel the garlic cloves and purée them in a mortar and pestle with 1/4 tsp salt.

Once eggplants are cool enough to handle, chop off the stems and scoop the flesh from the skin into a large bowl or food processor. Mash the flesh slightly, then add the tahini and stir well. Mix in the puréed garlic and oregano, blend for a few minutes to ensure it is well distributed. Add the zest of half the lemon and half the juice; stir. Add the remaining juice and season to taste with salt and pepper (it will thicken a bit). If you want it thinner, add more lemon juice or water.

For best flavours, set the dip aside for at least 1 hour and check seasoning before serving. For dipping, serve with a drizzle of olive oil and a sprinkle of oregano over top.