This is how I make the smokiest Baba Ganoush, an absolute stunner of a dip perfect for the start of the UK BBQ season. It's a delicious blend of roasted aubergine and spices, served with fresh toppings.
1: Roast the aubergine over an open flame for 20 minutes, on a grill, or in the oven for 45 minutes until the skin is charred & blistered.
2: Allow to cool & steam in a covered bowl. Then peel off the charred skin.
3: In a bowl, mash up the aubergine with a fork. Add the tahini, crushed garlic, lemon juice, cumin & season with salt + pepper.
4: To serve, spoon into a bowl, drizzle over pomegranate seeds, fresh mint, toasted pine nuts, smoked paprika & extra virgin olive oil.
5: Serve with dipper of choice & enjoy!
