Baba Ganoush dip

Method

1. Prick the aubergines a few times with a knife or skewer and char under a hot grill, over a barbecue or on a chargrill until blackened and soft and pulpy in the centre when pierced with a knife. Turn occasionally to char them evenly. Once ready, remove from the heat and set aside in a bowl to cool down.
2. Once the aubergines are cool enough to handle, drain off any excess liquid, cut in half and scoop the flesh into a food processor.
3. Add the chopped garlic, lemon zest, paprika, tahini and olive oil. Season with salt and pepper. Blitz for about 1 minute. Add the herbs and blitz for a few seconds.
4. Serve with crackers or toasted bread.