BABA GANOUSH

2 large aubergines

2-3 cloves of garlic

½ tsp salt

Juice of 1 lemon

2-3 tbsp thick creamy yogurt 3 tbsp olive oil

Pinch of cayenne pepper

Pierce the aubergines in a few places with a sharp knife, then place directly over a gas flame until the skins are blackened and blistered. Keep turning. They are ready when they feel soft (done this way, the dip has lovely smoky flavour.) If you don't have an open flame then place on a baking tray and roast in a preheated oven at 200°C for 30-45 mins. Set aside until cool enough to handle, then peel off skin and squeeze out as much moisture as possible from the flesh. Mash the garlic and salt with a pestle and mortar to a paste. Place the aubergine flesh in a food processor with the garlic paste, lemon juice, yogurt, olive oil and cayenne and blend until smooth. Serve with pita bread wedges.

2 tsp ground cumin

1 tsp ground coriander

1 large onion, finely chopped

1 ½ tsp baking powder

1 tbsp cake flour

2x400g cans chickpeas, drained and rinsed 1 large carrot, peeled and finely grated 1 tbsp finely chopped fresh coriander

1 clove garlic, chopped

Oil, for deep-frying

Toast the cumin and coriander in a hot dry pan until fragrant. Remove and combine with the remaining ingredients in a food processor. Blend well. Shape spoonfuls of the mixture into balls and drop into a deep pan of hot oil, frying a couple at a time. Cook for a couple of minutes until golden brown on all sides. Remove and drain on paper towel. Serve on their own with minted yogurt dip, or packed into a pita with tahini and yogurt sauce.