Fired aubergines X2

1/4 tsp black garlic powder

1/4 lemon

1 Tbls tahini

1/2 tsp Sumac Salt

Pinch Black Pepper

Punch of Parsley

Large glug of olive oil

Fire up the main hob onto a medium setting. Place the aubergines directly on the flames and rotate them every minute or two, until black all over and have gone soft, remove and cool.

Once cooled, peel and mash the flesh with the back of a fork in a medium-sized bowl. Add to remaining ingredients and season to taste.

This dish is perfect with some homemade flat bread, I normally use a mixture of white spelt, wholemeal spelt and strong white flower as my base. I make sure that my dough is stretched out thin and I do not over cook the bread. I like it light, fluffy and pliable so that I can grab large dollups of the babaghanoush with ease. Make sure you use a rolling pin to stretch out the dough real thin.