I recently made Greek food for a dinner party - hummus, babaganoush, spanikopita and baklava, among other dishes.
It was my first attempt at babaganoush, but it will not be the last because it is easy and delicious.
You can roast the aubergines in the oven, or straight over the gas flame (coals is even better, if you are barbecuing other things).
It is more work and a lot messier to roast them on the open flame, but the result is worth it - it gives the aubergines a wonderfully smoky flavour that oven cooking just cannot replicate.
Be careful, though: when I roasted them, the ash from the aubergine skins drifted through my flat, maliciously landing on my cream-coloured sofa. Close your kitchen door.
This dish is best made the day before, which gives the raw garlic time to mellow.
