Healthier baba ghanoush

Method

1. Put the aubergines either directly over a couple of gas hobs, or under a hot grill. Let them char, turning often, until the skins are blackened, the flesh is soft and the juices are running from them (about 20 minutes).
2. Transfer to a bowl and leave to cool. Once the aubergines are cool enough to handle, drain off the juices and discard, peel off and discard the blackened skin (don’t worry if a few flecks are left on), then put in a mixing bowl.
3. Stir in the cumin, lemon juice, garlic, Greek yoghurt and pomegranate molasses.
4. Season generously with salt and serve with fresh herbs or sesame seeds.