This aubergine dip, or Baba Ghanoush as it is usually known, is a popular Levantine dish that can be made with a number of different spices and ingredients. It’s great with pita bread, alongside salads or as a spread in wraps and sandwiches. If you like aubergine, you’ll find it hard to resist eating the entire batch!

Stuff you’ll need:

• 3 medium sized aubergine (not the small ones!)
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp tahini
• 2 cloves garlic
• 1 tsp salt
• ¼ tsp cayenne pepper
• ½ c water

How to make it:

1. Pre heat you oven to 180°C and wash and dry the aubergines
2. Coat the aubergines lightly in a little olive oil, place in a roasting dish and bake for 35 minutes or until soft
3. Remove the aubergines from the oven and once cool, remove the tops and peel and discard the skin
4. Blend the inside flesh with all the remaining ingredients until nearly smooth (use the water to thin the dip if necessary) 

This dip is best served warm and can be a brilliant alternative to hummus. Enjoy with raw vegetables, crusty bread, or in a wrap or sandwich.