Baba Ganoush

Air-fry the whole eggplant, turning once, until the skin is wrinkled and the flesh is completely soft.

Let roasted eggplant cool for 10 minutes, then halve it, scoop out the flesh and drain in a sieve for a few minutes.

Mash eggplant flesh with tahini, lemon juice, garlic, olive oil and salt, leaving some texture.

Spoon into a bowl, drizzle with a little olive oil and top with parsley.