Babagannouch

the lids at a jaunty angle. If keeping to serve later, brush them with olive oii and black
INGREDIENTS
Serves 6 - 8
3 aubergines
4 cloves garlic
2 tbsp/30ml tahini
1/2 tsp/2 1/2g cumin seeds
1/2 tsp/2 ½ g chilli powder
juice of 3 lemons
salt to taste
chopped parsley
olives

Method:
1-Grill aubergines until the skin blackens.
2-Cool slightly in a paper bag and peel off most of the charred skin.
3-Mash the softened aubergine with the remaining ingredients and blend until fully combined.
Garnish with parsley and olives and serve warm with pitta bread. -