Ingredients

2-3 whole

Aubergine

4 tbsp

extra virgin olive oil

1-2 (crushed or finely grated )

garlic cloves

1 tsp

ground cumin

1 tsp

turmeric

a good pinch

ground coriander

2 tbsps

tahini

large lemon (minced)

a pinch

sea salt

a handful

chopped parsley (to serve)

a good pinch

aleppo chilli flakes (to serve)

flatbreads or pitta (to serve)

Recipe for turmeric golden baba ganoush the classic aubergine recipe from Nikibakes

Method

Heat the oven to 240C/220C fan/gas 9. Cut the aubergines in half lengthways and score a diamond pattern into the flesh using a small, sharp knife then brush over some of the oil and season with salt. Pierce the skin in a few places with a sharp knife before grilling. Roast the aubergines, cut-side down, on a baking tray for 20-25 mins until charred and collapsed. Leave to cool. This can also work on an open fire.
Scoop out the cooled aubergine flesh into the bowl of a food processor, then add the garlic, ground cumin, turmeric powder, coriander powder, tahini and lemon juice.
Season well, then blitz to combine. With the motor running, drizzle in all but 1 tsp of the remaining oil until thick and smooth. Season to taste. Spoon into a dish, drizzle with the reserved oil, scatter with the parsley, if using, the aleppo chilli flakes and serve with flatbreads, pittas or vegetable crudités for dunking. Enjoy!