Shop-bought rarely compares to the punch of homemade baba ganoush, and it really isn’t very difficult to make at home. Here’s how …

Public service announcement: baba ganoush does not require smoked paprika, acidity regulators or indeed any kind of preservative beyond lemon juice. There are some dips I will happily buy – tzatziki, taramasalata, even hummus, with due caution – but tubs of this smoky Middle Eastern aubergine dish always seem to be slimy and underpowered in comparison with the real freshly made deal.

Prep 15 min
Drain 30 min
Cook 40 min
Serves 2-4