This tasty dip will make use of your harvested eggplants and can be served with toasted pita or warm Turkish bread.

Ingredients

2 eggplants, pricked with a fork and rubbed with a dash of olive oil

2 garlic cloves peeled, crushed and finely chopped

3 tbsp olive oil

3 tbsp tahini

1 tsp ground cumin

2 lemons

3 tbs Italian parsley, finely chopped

Salt

Freshly ground black pepper

Method

Preheat oven to 200 C. Place two whole eggplants onto a greased and baking paper lined baking tray. Cook for approximately 30-40 mins or until very soft and well roasted.

At this point you can chose to char grill the eggplants over a grill or bbq. Turn the eggplant regularly with tongs until blackened on both sides - this will give your Baba ghanoush a char grill flavour. Alternatively, simply follow the next steps without char grilling the eggplant.

Once cooked, scoop the flesh out of the eggplants and put in a food processor with all the remaining ingredients. Give them all a quick whizz ensuring the mixture is still slightly chunky.

Season to taste with salt, pepper and lemon juice.