Charred eggplant dip

Poke a couple of holes in two medium large globe eggplant, put them on a baking sheet and char under the broiler, turning every so often until totally blackened and the flesh collapses.

Let the charred flesh drain, then cut off the stem and separate the flesh from the skin; the seeds go in, the skin is garbage.

Add the labneh.

Add the chopped parsley leaves.

Grate in the garlic clove.

Add the lemon juice and the kosher salt, tasting as you go and adding more salt if the lemon and garlic do not register.

Add ground cumin, half a teaspoon of paprika and a quarter cup of olive oil.

Blend until really smooth and silky, almost like hummus; it will set up a little but stays dip consistency.

Plate in a shallow bowl and top with extra parsley, a little olive oil and a couple of dashes of paprika.