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Baba Ganoush or aubergine dip is a common Middle Eastern dish made using grilled aubergines, resulting in a creamy dip with a hint of spice. Try this recipe from Rachel's Organic for a quick homemade summer version.

Ingredients
2 large aubergines
2 garlic cloves, finely chopped
Juice of half a lemon
1 de-seeded red chilli
2 tbsp of fresh flat leave parsley, finely chopped a little more for serving
5 tbsp Rachel's Greek Style Natural Yogurt
Good pinch of ground black pepper
Good pinch of ground cumin
Salt to taste

Method
Pre-heat your grill or barbeque. Prick the aubergines and grill for about 20 minutes, turning occasionally until the skins are blackened and the flesh soft.

Remove from the grill and place in a colander, allowing the excess liquid to drain off, leave to cool.

When cool remove the skin and head, transfer to a food processor, mix until you have a puree. Add the garlic, lemon, chilli and parsley as well as the yogurt. Mix again.

Season and sprinkle over a little more parsley and serve straight away. Serve with warm pitta bread or perfect as an accompaniment to grilled lamb dishes.