Baba Ghanoush

1. Heat an outdoor grill to medium-high and lightly oil the grate. Prick the skin of the aubergines several times with the tip of a knife.
2. Set the aubergines straight onto the grill and turn them often with tongs as the skin chars, cooking until collapsed and very soft, 25 to 30 minutes.
3. Move them to a bowl, cover tightly with foil, and leave to cool for around 15 minutes.
4. Once cool enough to handle, split the aubergines and scrape the flesh into a colander set over a bowl. Let it drain for 5 to 10 minutes.
5. Tip the aubergine into a mixing bowl, add the crushed garlic and salt, and mash until creamy but still a touch textured, about 5 minutes.
6. Whisk in the lemon juice, tahini, olive oil and cayenne, then stir through the yogurt.
7. Cover and refrigerate until thoroughly chilled, then fold in the mint and parsley, check the seasoning, and serve.

Tips from the ZestyPlate Kitchen

• Char the aubergines until the skins blacken and the flesh has fully collapsed; that's where all the smoke lives.
• Drain the cooked flesh properly in a colander, otherwise the dip ends up watery.
• Mash by hand rather than blending to a smooth purée. A bit of texture is how it should be.
• Chill it before serving to let the flavours settle, then fold in the fresh herbs right at the end.