Baba ganoush is easy to make, tough to get perfect! It's all about the smoky flavour and after testing this loads of people told us to use smoked paprika and smoked salt if we didn't have a BBQ or open flame to use.
Preheat the oven to 220ºC
Heat a griddle pan until it’s smoking hot and add the whole aubergines. Griddle for 20 minutes, turning every few minutes, until the skin is blackened and crisp. Roast the aubergine for another 20 minutes.
Scoop out the flesh into a colander and leave it to drain of as much liquid as possible. Tip the aubergine flesh into a food processor with the juice of the lemon, tahini and yoghurt. Add a few leaves of the parsley and mint Season it well with salt.
Spoon the aubergine mix into a bowl and garnish with the nuts, seeds, herbs and pomegranate seeds. Drizzle plenty of good olive oil over the mix. Serve with flatbreads. Serves 4