1. Preheat the oven to 180ºC/gas 4. Pierce the aubergine a couple of times with a knife, then roast for 45 minutes until blackened, and soft. Leave to cool. (Of course, it’d be ideal if you can cook the aubergine on some open flames, so if it’s BBQ day, chuck it on there for 20 mins or so)
2. Carefully scoop out the aubergine flesh, leaving the skin in tact the best you can, roughly chop it up
3. Chop up the garlic (again, nothing too pretty) and add that to the aubergine and do some more chopping!
4. In a bowl, add some more to the mix. First adding the zest of the lemon, then the juice of half of it, then stir in the tahini and a splash of olive oil. Throw the spices and salt in, stirring nicely, and then give it a taste test.
5. Scoop your tasty baba ganoush mixture back into your Aubergine skin that you put aside earlier, spreading it out and creating a slight well, then drizzle this with some more olive oil.
6. Finally, garnish with some crumbled walnuts, a little more pul biber, the dill and some pomegranate seeds. Feel free to do your best #saltbae impression.
7. Voila! Serve with some tasty bread. We like a Pita or some fresh Challah bread, but a bit of hipster sourdough works just fine too.
