4 large aubergines (about 1.2kg), pricked all over with a fork
zest and juice of 1 lemon
2 fat garlic cloves, chopped
3 tbsp tahini
4 tbsp extra virgin olive oil, plus a little extra for drizzling
4 large carrots, ends trimmed and spiralized into thick noodles
1 large cucumber, ends trimmed, spiralized into thick ribbons and patted dry to remove excess water
1 large courgette (about 145g), ends trimmed and spiralized into thick noodles
150g pack mixed radishes, cut into random shapes
Cover the hob in tin foil for ease of cleaning then put each aubergine on a single gas hob and cook, turning occasionally with tongs until the aubergines are completely charred and collapsed, this will take 10–15 mins. Alternatively, heat the grill to its highest setting, lay the aubergines on a baking tray and cook, turning occasionally, for 30 mins to achieve the same effect. While the aubergine is cooking, prep the vegetables.
Allow the aubergines to cool slightly then scoop out the soft flesh into a colander. Leave to drain for 30 mins to remove any excess water then blitz the aubergine along with the other baba ganoush ingredients and some seasoning in a food processor to however smooth or chunky you like.
Spoon the dip into a bowl and serve in the centre of the vegetable crudités.