Baba Ganoush

Wash the aubergines, but leave them whole. Place them directly over the fire, turning as soon as the skin is charred. Once they are completely charred on the outside – in about 5 minutes – close them in a plastic bag for 5-10min, so that its own steam softens the skin. In this quick process, the aubergine absorbs a smoky flavour and doesn`t have time to darken. Let cool a bit until you can handle it. Slice into the aubergine and scrape the flesh off the skin, into a bowl. Mix it well with the remaining ingredients and adjust the seasoning to taste – if you like, you can mix it in a food processor to get rid of the seeds. Serve with pita bread or as a spread for sandwiches.