Step 1

Heat a barbecue to hot.

Step 2

Carefully place the peppers and aubergines on the hot barbecue and cook for 30 minutes, or until soft, blackened and the aubergine has collapsed.

Step 3

Remove from the barbecue and place the peppers in a bowl and cover with foil to leave them to steam while you prepare the aubergine.

Step 4

Slice the aubergine in half lengthways and scoop out the soft flesh. Put the aubergine flesh into a food processor with the garlic, lemon juice, tahini, all but a teaspoon of the olive oil and salt, to taste. Lightly blend together to form a textured paste. Tip the aubergine into a serving bowl.

Step 5

Peel and slice the peppers. Top the baba ganoush with the sliced peppers, and garnish with olive oil and chopped parsley. Serve with toasted pittas.