Lauren - Aubergine

Paul Hollywood's - Bread

Baba ganoush

Serves 6-8

So, as Henri said I had no hesitation or deliberation about what I wanted my first ingredient to be. Firstly, I am obsessed with baking, secondly I am obsessed with cookery shows and thirdly I am OBSESSED with cookbooks (I think I had 131 at my last count, but honestly who is counting? They are an education and an investment). So, the BBC indulged me not only by making the best show on earth THE GBBO (Great British Bake Off) but also introduced me to the charming Paul Hollywood. The BBC indulged me further with Paul's own show on BBC2, Bread. I immediately bought the book and after watching all the episodes decided baba ganoush would be my first dish.

The dish itself was very quick and easy to make and surprisingly filling.  We had it with warm pittas and a small side salad and still had loads left over which was perfect for lunch, what a bonus.

Ingredients

3 aubergines

3 garlic cloves

1 tsp salt

Juice of 1 lemon

2 tsp tahini paste

3 tbsp olive oil, plus extra to finish

1 tbsp roughly chopped flat-leaf parsley

Black pepper

To serve

Maneesh or pitta breads

Heat your grill to high. Prick the aubergines with a fork and grill them, turning occasionally, until the skin is charred and blackened all over and the flesh feels completely soft when you press them. Leave until cool enough to handle.

Meanwhile, crush the garlic together with the salt on a board, using the flat side of a knife, or use a pestle and mortar. The salt is abrasive and helps to form a smooth paste. Tip into a large bowl, add the lemon juice, tahini and olive oil and stir to combine. Season with black pepper.

Cut the aubergine in half. Scoop out the soft flesh and finely chop it. Add to the tahini mixture and stir well.

Spoon the baba ganoush into a serving dish and top with a drizzle of olive oil. Add a grinding of pepper and a scattering of chopped parsley and enjoy with maneesh or pitta breads.