Baba Ghanoush

Tags: appetizer, accompaniment, made, dip
. 8 steps
3 large aubergines (800g) Pierce skin, grill until skin is charred and crispy, and flesh very soft. Cool. Discard tops, peel skin, scraping the flesh off.   Whisk flesh with juices until nearly smooth
2 cloves garlic   Crush to paste.   Mix in to taste
1 teaspoon salt
1 lemon's juice   Mix
2 tablespoons tahini
4 tablespoons olive oil
salt and pepper
few drops water   Add if too strong
The secret is to char the aubergine skins properly. This can be under a hot grill, on a gas flame, or on a barbecue. If this is not possible, bake in a very hot oven 45-60 minutes or until soft inside.
Use these quantities if the dish is to be served as a dip. If it is to be an accompaniment, tone down the seasonings.
Serve with flatbread.