Smoky aubergine and tahini dip (Baba ganoush)

1. Prick the aubergines a few times with a fork and roast over a gas flame, on a grill or under the oven grill, turning often, for 20-25 minutes until the skin is completely charred and the flesh collapses.

2. Put in a bowl, cover and leave to steam for 10 minutes, then peel off the skin.

3. Drain the aubergine flesh in a sieve for 10 minutes to let the bitter juices run off.

4. Mash coarsely with a fork or knife (don't blend) and mix with the tahini, lemon juice, crushed garlic and salt.

5. Spread onto a plate and drizzle with olive oil.

6. Sprinkle with finely chopped parsley and pomegranate seeds and serve with pita.

Tip: The soul of baba ganoush is its smoky flavour, which aubergine only gets over an open flame; oven-roasted it is still tasty but less smoky. A pinch of smoked paprika helps if you have no gas flame.