This is a middle eastern side dish or dip. It’s another one to eat with a loaf of bread. It’s also great as part of a mezze platter of Middle Eastern delights such as grilled lamb or chicken. It’s always a winner…
2 medium aubergines
1 1/2 teaspoons garlic (minced with 1/2 teaspoon salt)
Juice of 1 lemon
2-3 tablespoons tahini paste
4 tablespoons of extra virgin olive oil
salt & pepper to taste
With a large meat fork skewer an aubergine at the top. Prick the aubergine with a fork a few times to avoid it exploding! Place over a naked flame on the hob. Cook the aubergine over the flame until all the skin is blackened and blistered. The flesh underneath should be soft. This is the best way to cook it as it’ll have a lovely smokey flavour at the end. Should take anywhere betweek 10-15 minutes per aubergine.
Alternatively, if you’re stuck with an electric hob (bless) then you can cook the aubergines on a baking tray (prick with a fork again) for 45-55 minutes until soft.
Let the aubergines cool, then peel off the skin, doesn’t matter if there’s a bit left attached, as it’ll add flavour. Chop roughly and place in a bowl.
Add the lemon juice, tahini and garlic and with either a potato masher or a hand blender, blend to a medium thick texture. Gradually stir in the olive oil and season with salt & pepper.