Baba ganoush

Preheat the oven to 220 °C. Prick the eggplants with a fork, place on a baking sheet and roast, turning once, until the skin is charred and the flesh is completely soft.

For a smoky flavor, first char the eggplants over a gas flame for 5–10 minutes, turning with tongs, then finish in the oven.

Transfer the eggplants to a bowl, cover and let cool — the skin will slip off easily.

Split the eggplants, scoop out the flesh and let it drain in a sieve to get rid of the bitter juices.

Finely chop the flesh with a knife or mash it with a fork. Add the tahini, crushed garlic, lemon juice and salt and mix well.

Tahini is made from sesame — not suitable for anyone with a sesame allergy.

Spread on a plate, make a well with a spoon, drizzle with olive oil and sprinkle with chopped parsley and sesame seeds. Done!