Place the whole aubergines on the lined baking tray

• Put the tray on the top shelf of the grill 
• Grill for 1 hour, turning occasionally, until very, very tender 
• Remove the tray from the grill 
• Pull up the foil around the aubergines and seal the top to make a package 
• Leave to steam for 10 minutes (or until you’re ready to make the baba ganoush)

Ingredients

Open the foil and, when cool enough to handle, slice each aubergine in half lengthways

• Scoop the flesh into a salad spinner or colander
• Spin gently to remove all the moisture, or gently press the aubergine in the colander until most of the liquid has dripped out
• Transfer to a mixing bowl

Now combine with the rest of the ingredients

• Peel and grate the garlic into the bowl 
• Cut the lemon in half and squeeze in the juice, catching any pips with your other hand 
• Stir vigorously for 2 minutes until you have a paste 
• Stir in the tahini 
• Slowly add the 80ml olive oil, stirring continuously to allow the mixture to emulsify and become really creamy 
• Season generously with salt 
• Taste and add more lemon juice if necessary 
• Roughly chop the parsley and add most to the bowl, stirring it in

Ingredients

Transfer to a serving dish

• Make a small well in the middle and pour in 1 tablespoon olive oil 
• Garnish with a few more parsley leaves and a handful of pomegranate seeds, if using, and serve

Ingredients