1 kg aubergines; ½ cup tahini; juice of half a lemon; 1 clove garlic; 2-4 tbsp olive oil; a pinch of cumin; ½ dry hot pepper; 2 tsp salt; coriander or parsley
Baba Ghanoush (Bābā ġanūj, غنوج, متبل, Patlıcan Babaganuş)
Prick the aubergines with a fork and roast them in the oven at 240°C for 40-50 minutes. Cut them lengthways and remove the flesh with a spoon. Place it in a colander and leave the juice to drain before mashing them with a fork. Mix the tahini with 1 tbsp water. Add the aubergines, the lemon juice, garlic puree and salt and beat with a fork until smooth. Serve drizzled with olive oil, coriander, flat bread and falafel balls.