Garlicky baba ganoush
Preheat the oven to 180/350/gas 4.
Place the aubergine on a baking tray and cook for 30 minutes until it is soft to the touch. Leave to cool.
When the aubergine is cool enough to handle, cut it in half and scoop out the flesh discarding the skin. Place the aubergine flesh in a nutribullet or food processor with the garlic, lemon juice, Greek yoghurt, cumin and salt.
Taste and adjust the lemon juice and salt to your liking remembering that the flavours will intensify naturally over time.
Baba ganoush can be kept in an airtight container in the fridge for up to 3 days with the flavours developing naturally over time. “