Step 1

Heat the oven to 220 C/425 F/Gas Line a large baking sheet with baking paper.

Step 2

Cut the aubergines in half lengthways and arrange face-down on the lined baking tray.

Step 3

Roast in the oven until they are very well done and collapsing in on themselves if poked. The flesh should be very soft. This will take about 40 to 45 minutes, but may be a little longer if using large aubergines.

Step 4

When roasted, remove from the oven and cool slightly (until still nice and warm but able to handle).

Step 5

Whilst cooling, get ready a sieve placed over a medium-sized bowl.

Step 6

Once you can hold them, use a spoon to scoop out all the flesh (including the dry, open, charred flesh) into the sieve, to drain any excess liquid. Discard the skin.

Step 7

Allow the roasted aubergine to drain for at least 20 minutes.

Step 8

Once drained, discard the liquid from the bowl and then tip the aubergine back into the bowl.

Step 9

Add all the other ingredients, EXCEPT the oil. For each of the ingredients, there are variations on quantity dependent on size of ingredient or personal taste preference. If unsure, start at a lower quantity and then adjust to taste at the end.

Step 10

Mix all the ingredients together by 'beating' vigorously with a fork. If you prefer, you can use a blender for a completely smooth dip, but the flavours are more distinct and the texture more interesting when left a little 'chunky'.

Step 11

Once mixed, taste and adjust for preference.

Step 12

Drizzle the olive oil over the top and garnish with a little fresh coriander and a sprinkle of smoked paprika.

Step 13

Serve either warm or cold with flatbreads, pitta, corn chips, on toast, in buddha bowls, etc