Charred Aubergine Baba Ganoush with Toasted Walnuts

⏱ 45 min · Serves 4

Smoky, silky and deeply savoury op flflame-blistered aubergines whipped with tahini, lemon and garlic, then scattered with buttery toasted walnuts and a slick of good olive oil. Scoop it up with warm flatbread and don't apologise for finishing the bowl.

Per serving: 270 kcal · 4.5g protein · 11.0g carbs · 23.5g fat

Ingredients

• 2 large aubergines (about 900g total)
• 3 tbsp tahini, well stirred
• 1 small garlic clove, grated
• Juice of 1 lemon (about 2 tbsp), plus more to taste
• 3 tbsp extra virgin olive oil, plus extra to serve
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp ground cumin
• 30g walnut halves, roughly chopped
• 1 tbsp chopped flat-leaf parsley
• Pinch of sumac or smoked paprika, to finish
• Warm flatbread or pitta, to serve

Method

1. Prick the aubergines a few times with a knife. Char them directly over a gas hob flame (line the burner area with foil first) or on a hot barbecue, turning with tongs every few minutes, for 15-20 minutes until the skins are blackened and blistered and the flesh has fully collapsed. No gas? Halve them, rub with oil and roast cut-side down at 240C/220C fan for 35-40 minutes until deeply browned.
2. Transfer the aubergines to a bowl, cover with a plate and leave 10 minutes; the steam loosens the skins.
3. Peel away and discard all the blackened skin. Put the flesh in a sieve over a bowl and let it drain for 10 minutes, pressing gently. Discard the bitter liquid op this is the step that keeps your dip thick.
4. Toast the walnuts in a dry pan over medium heat for 3-4 minutes until fragrant. Tip out and cool.
5. Chop the drained aubergine flesh on a board until almost smooth but still a little rustic, then scrape into a bowl.
6. Add the tahini, garlic, lemon juice, 2 tbsp of the olive oil, salt and cumin. Beat with a fork or wooden spoon until creamy and pale. Taste and adjust with more lemon or salt.
7. Spread onto a plate, swirling with the back of a spoon. Drizzle with the remaining olive oil, scatter over the walnuts, parsley and a pinch of sumac. Serve with warm flatbread.