I’m a sucker for an evening snack and one of my absolute favourites is this babaganoush!

Aubergines are an good source of dietary fibre (which are particularly filling and good for antioxidant purposes (Gürbüz, et al. 2018)) and contain B vitamins (good for brain function and keeping energy levels optimum! (Selhub, et al. 2000)).

Many of us are slowly entering back into the world of work, with less and less time given to the kitchen, so this is a really nice one to make a big batch of and continue popping into lunches etc for up to 5 days.

Here be the recipe:

• 4 aubergines, stabbed with a fork all over

• 2 garlic cloves

• 2tsp tahini

• 3tbsp extra virgin olive oil

• 1 lemon, juiced

• parsley

• salt

• pomegranate seeds to garnish (if you wanna be shmancy)

  Cook the aubergine under a hot grill, turning when the skin becomes blackened for 25mins.

  Peel off the charred skin and put the flesh into a blend the flesh with the rest of the ingredients.

  Check seasoning and gobble freely.