Baba ghanoush

Preheat oven to 200 C / Gas mark 6. Lightly grease a baking tray.

Place aubergine on baking tray, and pierce holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft.

Remove aubergine from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.

Place aubergine, lemon juice, tahini, sesame seeds and garlic in a blender, and purée. Season with salt and pepper to taste.

Transfer mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.