Baba ghanoush

Method

1. Heat the oven to 240°C/220°C fan/gas 9 or its highest setting. Rub the aubergines all over with oil, then put on a baking sheet. Roast, turning every 15 minutes, for 45-60 minutes or until they’ve collapsed and the skin has charred and blackened (see tip).
2. Remove the aubergines from the oven and set aside until cool enough to handle. Cut them in half, scoop out the flesh (discard the skins) and put into a sieve to drain for 15-20 minutes. Transfer to a bowl, add the remaining ingredients with some salt and pepper, then combine with a fork, gently breaking up the aubergine. Serve sprinkled with parsley as part of a mezze, or as a dip with pitta chips.