BBC - Radio 4 Woman's Hour -Modern Mezze

Serves 4

6 large aubergines, about 250g each
4 tbsp tahini
Sea salt
Juice of one lemon, or to taste.
1 garlic clove, peeled and crushed.

For the garnish
Extra virgin olive oil
1 tbsp chopped mint or fresh pomegranate seeds (preferably the sour type)

There is some confusion over the Arabic name of this dip. In Syria , it is mûtabbal , while baba ghannûge is used to describe a grilled aubergine salad. In any case it is exceptionally good, provided the aubergines are char-grilled or, better still, barbecued over an open fire so they take on a smoky flavour. It is also important to mash the aubergines by hand - if you use a food processor the dip won't have such a good texture.

Preheat the grill to high. Prick the aubergines in several places with a small knife (to stop them bursting under the grill) and place on a sturdy baking sheet or grill rack. Grill until the aubergines are very soft to the touch and the skins are slightly charred, turning to expose all sides evenly to the heat. (Or cook on a barbecue.) This may take up to 45 minutes, depending on the heat.

Transfer the aubergines to a board, halve each one lengthways and scoop out the flesh with a spoon. Put the flesh into a colander and leave for at least half an hour to drain off the excess liquid.

Tip the aubergine flesh into a wide bowl and mash, using a potato masher or the back of a fork. Don't crush it too much - you want the dip to have texture. Add the tahini and salt to taste and mix well, then stir in the lemon juice and crushed garlic. Taste and adjust the seasoning if necessary.

Transfer the dip to a shallow serving bowl and with the back of a spoon, spread it the same way as you would hommus (sic) so that you have a shallow groove in the dip. Drizzle a little olive oil in the groove and sprinkle the mint or pomegranate seeds decoratively in the centre and at regular intervals along the raised edge. Serve with pita (sic) bread.

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