Baba Ghanoush (Jack Monroe)

Tip: Add cooked red or brown lentils to leftovers to make a thick, spicy pasta sauce.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the stem off the end of the aubergine and pierce the skin all over with a fork or sharp knife. Cook under a hot grill or over an open flame for 10 minutes, turning to char the skin on all sides for a deep smoky intensity.

Step 2

Cut the aubergine in half and remove the seeds, scooping them out with a teaspoon and discarding. Then spoon the flesh from the skin (which can be discarded) into a small non stick saucepan or frying pan.

Step 3

Peel and crush the garlic, or chop very finely, and add to the aubergine, along with the oil and cumin. Soften on a low heat for a few minutes, then add the lemon and tomatoes. Stir and cook until heated through. Finely chop the coriander, and stir through to serve.

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