White Chocolate & Cardamom Baba Ganoush Recipe

Ingredients

4 aubergines
4 garlic cloves
50g cardamom flavoured white chocolate
2 tbsp tahini
1 lemon
2 tsp cumin seeds, toasted
1 chilli, deseeded
A pinch of chilli powder, to taste
A handful of flat leaf parsley, leaves chopped
1 tbsp sesame seeds
Vegetable crudités or toasted pitta breads, for dipping

Prep: 10 mins | Cook: 50 mins + draining

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Method

1. Heat your grill to its highest setting. Place the whole aubergines on a baking tray. Drop on the unpeeled garlic cloves. Slide the tray under the grill for 30-40 mins. Turn the aubergines every 10 mins. They're ready when they're soft and blackened all over. Remove the garlic cloves after 10-15 mins, when they're browned, and set to one side.

2. Leave the aubergines to cool for a few mins, then slice them in half and scoop out the flesh into a sieve. Set over a bowl and leave to drain for 15 mins.

3. Meanwhile, half-fill a small pan with water and set it on a high heat to come to the boil. Chop the white chocolate and pop it in a heatproof bowl that will fit snugly in the pan. When the water is boiling, set the bowl over the pan, making sure itl doesn't touch the water. Warm for 3-5 mins, till the chocolate melts.

4. Squeeze the roasted garlic flesh from their skins into a mixing bowl. Whisk in the tahini. Squeeze in the juice from half a lemon. Tip in the toasted cumin seeds. Finely chop the deseeded chilli and add that, too.

5. Roughly chop the aubergine flesh and stir into the tahini bowl. Scoop in the melted chocolate and mix well. Season to taste with salt and pepper, adding a little more lemon juice, if you think it needs it, and a pinch of chilli powder to taste.

6. Spoon into a serving bowl. Scatter over the chopped parsley leaves and the sesame seeds. Drizzle over a little olive oil. Serve with toasted pitta breads or vegetable crudités for dipping.