Smokey Baba Ganoush

Rub the whole aubergine in a little olive oil and roast in the oven at 190°C for 45 minutes.

Allow the aubergine to cool then scoop the middle of the aubergine into a food processor.

Add the tahini, lemon juice, olive oil, garlic and salt and blend until the dip is nearly smooth. Taste the dip and add more lemon and salt to your taste.

Spoon the dip into a serving bowl then drizzle with olive oil and a generous sprinkling of smoked paprika.

Serve with toasted wholemeal pitta breads, seeded crackers or vegetable crudités.