Baba ghanoush is a middle eastern dip that is popular in the areas around Lebanon, Syria, Palestine, Jordan and Egypt. It is very similar to dip called mutabbal which is also from the same region. It is can be served as part of a mezze plate, or with some pita.
1 very large aubergine (or 2 medium)
1 clove of garlic
2tbsp tahini paste
Sprinkling of smoked paprika (optional)
The easiest way to do this is to roast the aubergine in an oven for about an hour, or until the skin has turned black and the flesh looks soft (it should look saggy in the middle). An alternative and much quicker way of doing this is by holding the aubergine over a flame. I do this on my gas hob and it works fine, or you could pop it on a BBQ. Doing it over a flame helps bring out that lovely smoky flavour. Be sure to prick the aubergines before cooking otherwise they may burst.
Once the aubergine is cooked, scrape out the flesh into a bowl and chop up with a knife. You could use a blender at this stage if you prefer. Mince the garlic as finely as possible. Start by chopping it up into tiny chunks and then with the back of your knife, press down to draw out the garlicky juices and chop some more before adding to the aubergine. Then add the lemon, tahini, olive oil, yoghurt and salt and mix well. Sprinkle with some smoked paprika before serving.