Golden Spiced Baba Ganoush 

Ingredients: 

• 2-3 aubergines, washed, 
• 4 tbsp of extra virgin olive oil
• 1-2 garlic cloves crushed or finely grated 
• 1 tsp of ground cumin
• 1 tsp of turmeric powder
• a good pinch of ground coriander 
• 2 tbsps of tahini 
• 1 large lemon, minced 
• A good pinch of sea salt 
• handful of finely choppped parsley, to serve 
• a good pinch of alleppo chilli flakes, to serve 
• flatbreads of pitta, to serve 

Method: 

• 1 Heat the oven to 240C/220C fan/gas 9. Cut the aubergines in half lengthways and score a diamond pattern into the flesh using a small, sharp mnife then brush over some of the oil and season with salt.Pierce the skin in a few places with a sharp knife before grilling. Roast the aubergines, cut-side down, on a baking tray for 20-25 mins until charred and collapsed. Leave to cool. This can also work on an open fire. 
• 
  2 Scoop out the cooled aubergine flesh into the bowl of a food processor, then add the garlic, ground cumin, turmeric powder, coriander powder, tahini and lemon juice.
• 3 Season well, then blitz to combine. With the motor running, drizzle in all but 1 tsp of the remaining oil until thick and smooth. Season to taste. Spoon into a dish, drizzle with the reserved oil, scatter with the parsley, if using, the allepo chilli flakes and serve with flatbreads, pittas or vegetable crudités for dunking. Enjoy!