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Ingredients
- 3 aubergines
- 1-3 garlic cloves, crushed (to taste)
- 1 lemon, juice only
- 2-4 tbsp tahini
- 3 tbsp olive oil
- black pepper, to taste
- 1 tbsp chopped flat leaf parsley
Method
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Prick the aubergines with a fork. Grill the aubergines until the skin is charred and blacked and the flesh feels soft when you press it.
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In a pestle and mortar, crush the garlic with the lemon juice, tahini, olive oil and pepper.
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When cool enough to handle, cut the aubergines in half and scoop out the flesh.
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Mix the soft flesh with the remaining ingredients.
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Place in a serving dish and finish with a drizzle of olive oil and sprinkle the parsley over the top.
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