We've been spoilt with Ashley Bennett's recipes so far, here's another delicious aubergine recipe to add to the collection!

"With summer just around the corner (allegedly!) I've already had the BBQ in action. This weeks gorgeous aubergines and the warm weather got me thinking about lighter foods and I remembered this great baba ganoush recipe. It’s great as a dip or accompanies grilled lamb chops perfectly, I’ve used cream cheese in this version, but the more adventurous of you might like to try using goats curd which gives a rich sharpness. If the weather doesn’t play ball you can bake the aubergine in the oven, you just wont get that smokiness, it will still be delicious though!"

Ingredients:

- 1 aubergine

- Olive oil

- 1 clove garlic halved

- 2 sprigs thyme

- 2 sprigs marjoram

- 6 leaves mint

- 2 sprigs coriander

- 2 sprigs parsley

- 1 tbsp cream cheese

Method:

1. Using a pointed knife, pierce the skin of the aubergine to about half way, do this at the bottom on one side and the top on the other.

2. Push a piece of garlic and 1 sprig of thyme and marjoram into each of the holes. Rub the aubergine with oil and place on the BBQ. Keep turning the aubergine but don't be afraid of burning the skin.

3. Once the aubergine is soft inside remove from the BBQ and half. Scrape the flesh out and chop with the herbs and garlic in a food processor (if you want a courser version use a knife) to the desired consistency, add some of the skin and chop again, the skin will bring a smokiness and bitterness so be careful to adjust to your preference. A 1/4 is a good starting point.

4. Allow to cool and fold in the cream cheese. Enjoy with crisp breads, wine and friends!