Lisa's coal-roasted baba ganoush: a simple delight off a monolith grill, blending smoky aubergine with tahini and a touch of pomegranate.

Ingredients

2 aubergines

2 tsp tahini paste (sesame paste)

20g roast garlic puree

20ml olive oil

100g crème fraîche

TO SEASON

1 lemon (juiced)

A couple of good pinches of Maldon salt

TO SERVE

½ pomegranate (seeds removed)

5g toasted flaked almonds

Pinch of coriander (roughly chopped)

Method

1. Place your aubergines directly on to the coals and allow them to blacken until totally tender throughout (completely soft). Once fully cooked, place into a bowl, cover with clingfilm and allow to sweat (so the skin can be easily removed) for at least 15 minutes.

2. Once the aubergines are cooled, peel off the skin and place into a food processor.

3. Add the tahini paste, roast garlic puree, olive oil and crème fraîche and blend until a silky puree is achieved.

4. Season with lemon juice and salt.

TO SERVE

1. Place a good couple of spoonfuls of aubergine puree into a bowl and make a well in the centre of the puree with the back of a spoon.

2. Sprinkle pomegranate seeds and toasted flaked almonds on and around and then place a good spoonful of olive oil in the middle of the well.

3. Scatter around a good pinch of chopped coriander.

4. Complete with a tiny amount of Maldon salt.