100g yogurt Juice ½ a lemon 3 grinds of fresh ground black pepper 2 cloves garlic Garnish: 50g walnuts Pomegranate seeds Coriander cress Optional: granary bread Prick aubergines with a fork and cook over a gas flame for 10 minutes, turning all the time, until black and charred. Place on a tray, cover with foil and oven roast at 150C/300F/Gas 2 for 15 minutes. Put in a plastic bag, leave to cool and then peel away all the skin and place in a colander with a weight on top and leave to drain. Tip the aubergine flesh into a blender bowl, add the oil, yogurt and lemon juice plus the 3 grinds of pepper. Crush the garlic to make a paste and add to the bowl. Pulse in a blender to make a coarse paste. Place the baba ganoush in a bowl ready to be garnished. Roast the walnuts for 5 minutes, tip into a tea towel and rub to remove as much skin as possible. Place in a sieve to remove any dust, then sprinkle on top of the baba ganoush. Top with pomegranate seeds, coriander cress and finish with a drizzle of yogurt. Serve with toasted granary bread. This Middle Eastern-inspired dish is great on its own or as part of a mezze. The pomegranate seed garnish is not essential but would add extra cancer-fighting crunch.