Baba Ganoush

Directions

1. 1
   Preheat oven to 180°C (355°F).
2. 2
   Put the eggplant on a oven tray with a splash of olive oil and some sea salt. Using a fork, poke a couple of holes in them. Add garlic cloves as well, no need to peel them. Roast until tender, 25-30 minutes. Let cool for a while and then peel.
3. 3
   With a beater or food processor, mix peeled eggplant with the rest of ingredients (peel the garlic before you throw it back in).
4. 4
   Serve in a bowl with some paprika and a splash of olive oil for garnish. You can eat as a dip with pitas, flatbread or nachos or as a side dish of main course.
5. 5
   If desired, stir in pomegranate seeds and cilantro to give this lovely Baba Ganoush an extra kick of freshness.