BABA GHANOUSH (grilled eggplant salad)

Aubergines (eggplant) are at their best in July and August, so try them in this classic, smoky dip-cum-salad. Anissa's version is wonderfully chunky and far less rich than the usual aubergine purées.

Serves 4-6
- 6 large aubergines, about 9oz/250g each
- 4 tbsp tahini
- juice of 1 lemon
- 1 clove of garlic, crushed

Preheat the grill to high. Prick the aubergines all over to stop them bursting. Grill them, turning regularly, until the flesh is soft and the skin is slightly charred. This may take as long as 45 minutes, depending on the heat of your grill.

Allow the aubergines to cool slightly, then halve them and scoop out the flesh into a sieve suspended over a bowl. Leave for at least half an hour to drain. It's amazing how much liquid comes out.

Tip the drained aubergine flesh into a bowl and mash with a fork. Don't break it up too much - it should have plenty of texture. Add the tahini and salt to taste then stir in the lemon juice and garlic. Taste and adjust the seasoning if necessary.

Serve spread out in a shallow dish, drizzled with olive oil and scattered with mint leaves or pomegranate seeds. Eat with toasted pita bread.