Here are some photos and our basic method of making babaganoush. A smokey middle eastern aubergine dip. Great with mezze, on flatbreads or with a salad.
Pierce the aubergines and cover in olive oil, drown some garlic with more olive and wrap it in foil. Both go into a very hot oven.
Other ingredients to balance the flavour are tahini and lemon juice.
You can serve it with pomegranates if you want to jazz it up a bit or just a bit a chopped coriander.
Ours got served up with a mixed sharing platter, and later in the week it will be going on to some felafel vegan wraps.