Baba Ghanoush

With chopped salad and rosemary & sea salt fougasse.

2 aubergines ¼ cup nut butter 1 small garlic clove 2–3 Tbsp (30–45 ml) lemon juice ¼ cup plain water buffalo yoghurt 1 tsp sumac ½ tsp smoked chilli flakes flaky salt and freshly ground black pepper Preheat the oven to 200°C. Pierce the aubergines a few times with the tip of a knife and place on a baking sheet. Roast for about 45–60 min, depending on the size, or until aubergines are completely tender. 50g roasted & salted almonds pinch sumac ½ rosemary & sea salt fougasse