Baba ganoush

Wash the eggplant and prick the skin a few times with the point of a knife.

Roast over charcoal, turning, until they shrivel and collapse and are soft all over, moving any firm spot towards the hottest part of the grill.

Transfer to a mixing bowl, wrap in foil and let them steam 15 minutes to carry the smoky flavour through.

Unwrap, cool, peel off all the skin and put everything that is not skin or stem into a colander; pull out some of the seed pods, which can make it bitter.

Drain in the colander five to ten minutes.

Add the crushed garlic and a generous amount of salt and mash with a potato masher to something creamy that still has texture.

Squeeze in the lemon juice, add the tahini, a shake of cayenne and the olive oil, then whisk well, which also wraps the fibrous parts around the whisk to be pulled out.

Stir in the plain yogurt.

Wrap and chill three or four hours until completely cold before the final seasoning.

Adjust with more cayenne and salt, stir in the mint and parsley, taste again.

Transfer to a serving vessel, make spoon indentations in the surface and finish with a drizzle of olive oil and more parsley; serve with toasted pita triangles.