Smoky Baba Ganoush

Method

1. Prick the aubergines a few times with a fork. Char them directly over a gas flame, under a very hot grill or on a barbecue, turning every few minutes, for 20–25 minutes until the skin is blackened and the flesh is completely soft.
2. Alternatively, roast them whole on a tray at 230°C (450°F) for 40 minutes, turning halfway (this gives less smoky flavour).
3. Transfer to a bowl, cover with a plate and leave for 10 minutes to steam and cool slightly.
4. Split the aubergines open and scoop the flesh into a sieve, discarding the skin. Leave to drain for 10 minutes, pressing gently, to remove the bitter juices.
5. Chop the flesh roughly on a board, then transfer to a bowl and mash with a fork.
6. Stir in the tahini, garlic, lemon juice, cumin, salt and olive oil until creamy but still a little textured.
7. Taste and adjust the lemon and salt, then spread into a dish and top with olive oil, pomegranate, parsley and paprika.