Instructions

• Grilling the aubergines gives the dish a slightly smoky flavour. This is a very smooth dip or salad topper
• Blacken the aubergines under the grill on a lower shelf, turning very regularly with tongs, until completely charred and collapsed. Allow to cool.
• Slit the aubergines lengthways and scoop out the flesh in long strands, discarding the skins. Add to the blender or Vitamix
• Add the olive oil, lemon juice and tahini into the blender. Add the garlic and two-thirds of the chopped herbs, and season again to taste.
• Blend away until you have a smooth well mixed baba ganouche – doesn’t take long!!
• Top with the remaining herbs.