By Fiona Primarolo, Bootlace
3-4 medium sized aubergines
Juice of 1 lemon
2 cloves garlic chopped
2 tablespoons olive oil
2 tablespoons of tahini
- Burn your aubergines first! Use a cake cooling rack to help position aubergines directly over a gas flame, whole. Turn them so they singe fairly evenly and the flesh inside starts to cook in its own heat. Do this to all the aubergines. Don’t worry if inside is not evenly cooked, the blending will sort this.
- Remove the blacked skin with a knife.
- Blend all the ingredients together.
- Serve with coriander or parsley and a wedge of lemon.
I love the smokiness of this dip, absolutely delicious!