This is a twist on the classic Baba Ganoush and it’s delicious with salads, for dipping crudités in and for serving with roast veggies (see my Roast Veggie Medley).
Juice of 1 lemon
3 garlic cloves, chopped
2 tbsp. tahini
3 tbsp. olive oil
1/2 tsp ground coriander
1.) Cut the ends off the aubergine and courgettes, slice them in half lengthways and prick each side all over with a fork. Grill on high, face-down, for 10 minutes, and then turn them over and grill for a further 5 minutes until slightly charred but not burnt.
2.) When cool enough to touch, chop the aubergine and courgettes into chunks and add to the food processor along with all of the other ingredients, and pulse until you have a slightly chunky mixture. Enjoy cold with a pinch of smoked paprika, or heat the dip to serve warm.