Adding currants to a traditional baba ganoush or aubergine puree adds a wonderful sweetness.

Ingredients

• large aubergine
• 1/4 cup currants
• 2 tbsp port
• 2 tsp minced fresh garlic
• 1/4 cup virgin olive oil
• 2 tbsp tahini paste
• salt and pepper to season

Method

1. Soak the currants and port together while cooking the aubergine.
2. Grill the aubergine under a hot heat for 3-4 minutes on all sides, then turn oven to 180 degrees Celsius bake the aubergine for about 20 minutes until it is soft and cooked all the way through when pierced with a skewer. Allow to cool.
3. Peel the aubergine and discard the skin. Puree the flesh in a food processor.
4. Add the garlic, currants, olive oil and tahini paste and pulse to mix well. Season well with salt and pepper. Keep refrigerated in a covered container. Serve at room temperature garnished with currants, chopped parsley and a drizzle of virgin olive oil if wished.

Cooks Tip

1. For a more authentic smoky flavour, pierce the aubergine with a large carving-style fork and hold over a naked flame, like a gas hob, until the skin is blistered all over and then cook in the oven until tender.
2. For a change use hummus in place of tahini.