Baba ghanouj

This aubergine dip is also known, in Egypt, as baba ghanoug. Why? Because.

• One large medium aubergine, around 500g
• 1/4 cup parsley, chopped roughly
• 1 lemon, juiced
• 1 onion, halved and sliced thinly
• 2 cloves garlic, finely grated
• 2 tbsp olive oil

Wash the aubergine, and place it whole on a baking tray in the middle of a hot oven (425F/220C/Gas 7). Let it cook until the aubergine is soft, turning it every 5 minutes or so: this should take up to 30 minutes.

Remove the aubergine from the oven, then top and tail it and remove the skin. Mash the aubergine with the lemon juice, garlic and oil, then add in the parsley and onion. Serve it up!