Baba Ghanoush (Lebanese Dip)

2 Aubergines (or if you only have 1, just half the recipe!)
3 tbsp Tahini
1 Lemon (juiced)
1–2 tsp Salt
2 cloves of Garlic (grated or finely minced)
Optional toppings: Olive oil, sesame seeds, pomegranate seeds, chopped parsley or coriander

Preheat your oven to 425 degrees. Pierce the whole eggplant a few times with a fork or knife. Place them (whole!) on a baking dish and roast in your oven for 30 minutes, turning halfway through.
Set the cooked aubergine in a bowl and leave them until they are cool enough to handle. Peel the aubergine, and make sure to keep the juice that has collected in the bowl! You can pop the skin into your compost bin.
Place the aubergine flesh into your food processor and add the tahini, lemon juice, garlic, and 1 teaspoon of salt and process until smooth. Taste and add more salt, if needed. For a smokier tasting baba ganoush, add a tablespoon or two of the roasting juice that you kept earlier.
For the best flavour, let the baba ganoush rest in your fridge for at least 2 hours before serving - then top with any or all of the optional toppings.

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