Sluttishly Vegan: Baba Ganoush

I'm going to be in favour of any recipe that starts with burning something. I am good at burning things. I can burn pretty much anything, although props to my friend at primary school who burned a salad during Home Economics in 1992.

Baba ganoush is a smoky aubergine dip that's become an essential part of a mezze platter or picnic, especially if you're catering for veggies and don't want to just offer hummous. You've got to blacken the skins of the aubergines to get that crucial smoked flavour. Lots of 'quick baba ganoush' recipes start by getting you to chop and fry the aubergine, which isn't going to give the same taste. Besides, you're only saving five minutes and you don't get to hold a vegetable in AN ACTUAL FIRE, like some sort of god.

Baba ganoush

You will need:

• 2 large aubergines
• 2-3 tbsp olive oil
• 2 garlic cloves, crushed
• 2 tbsp tahini paste
• Juice of half a lemon
• 1/2 tsp chilli flakes
• 1 tsp ground cumin
• Small handful of basil leaves, chopped

Make it!

1. Blacken the skin of the aubergines by roasting them over the flame of a gas hob, turning occasionally. Alternatively, prick them all over with a fork and roast them in the oven at 200C/400F/gas mark 6 for around half an hour. They're done when a knife sinks in easily. Leave to cool.
2. Scrape the soft aubergine flesh from the skin and mash it with the olive oil, garlic, tahini, lemon juice and chilli flakes. Season to taste.
3. Serve in a small bowl with the cumin, basil leaves and a drizzle of olive oil over the top.

Serve at room temperature or chill in the fridge, then eat with pitta or flatbreads.