This isn’t the more familiar baba ganoush, instead it’s is a super sophisticated puree that works beautifully as a garnish/accompaniment to many fish dishes, Mediterranean Fish Parcels for instance, and of course Falafel

1 very large aubergine, or 2 medium sized ones

30g grated cheddar cheese

2 dsps yoghurt

1.5 tsps tahina paste

• Put the aubergine(s) on a baking tray and bake them at 200C for 40 minutes, until they go soft, and the skin is shrivelled. Let them cool a bit, so as not to burn your hands, then skin them, and discard the skin

• Liquidise the aubergine flesh with the other ingredients, till ultra smooth