My recipe for the best dip muttabal / babaganoush

Hi there had to let the world know about how I make my favourite dip.

1. Cut one aubergine into to two halves length ways.
2. Place on baking tray with cut surface face up and drizzle with olive oil.
3. Place in pre heated oven for about 45mins at 200 centigrade OR for a much better taste place into your traditional wood burning clay oven.
4. Scoop out the roasted flesh and place onto chopping board.
5. Chop up the flesh into a pulp and add one clove of crushed garlic.
6. Put pulp into a bowl and add 2 tablespoons of tahini and a generous drizzle of olive oil

garnish with chopped parlsey, paprika, sliced gurkins etc.

Thats how easy it is to make the best dip ever!