Burnt Aubergine Dip with Aromatic Crunch

It is the time of the year to burn your aubergine, whizz it into a smokey and creamy Baba Ganoush spread, top it with crunch and dunk all those gorgeous spring veg into it.

The answer behind almost every great tasting aubergine / eggplant recipe is to roast it longer than you think. That is absolutely the case with this charred aubergine dip known as Baba Ganoush. By roasting the aubergine until the skin is black and collapsed, you get lovely burnt tones, buttery soft flesh, umami complexity and zero bitterness. Then you either mash it with a fork or give it a quick whizz in the food processor with tahini and oil. All in all, a pretty straight forward super delicious spread.

• 3 medium aubergines / eggplants
• 80 ml / 1/3 cup oil
• 2 tsp whole fennel seeds
• 1 tsp whole cumin seeds
• 1 clove garlic, sliced
• 1/2 chili, sliced (optional)
• Peel from 1/2 lemon (save the juice for the dip)
• 2 tsp fresh or dried oregano
• 4 tbsp sunflower seeds (or nuts)
• 2 tbsp sesame seeds
• 80 ml / 1/3 cup tahini
• 1 lemon, juice
• Salt

• 1/2 cup thick yogurt
• Raw seasonal vegetables