Baba ganoush and pita crisps

  • 680g (2 to 3 small) firm aubergine, halved lengthwise
  • 2 tbsp extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 lemon
  • 15g fresh flat-leaf parsley
  • 45g tahini paste
  • 35g pine nuts, lightly toasted
  • 2 bags pita crisps, any flavour
1) Turn grill element on high. Brush cut aubergine with olive oil on flesh side, drizzle over skin side. Season the aubergine with salt and pepper. Place flesh side down on nonstick baking sheet and leave under grill 10 to 12cm from heat until skin is charred and flesh is very tender, 15 to 20 minutes. Cool for 5 minutes.

2) Scoop aubergine flesh into food processor. Paste garlic with some salt mashing it with the side of your knife. Add garlic and the juice of 1 lemon to processor. Add parsley and tahini to processor and process until smooth. Adjust salt then transfer dip to a bowl and stir in half the pine nuts, garnish with remaining nuts. Surround the dip with pita crisps and serve.

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