Ingredient:
750 g (1 ½ lb) aubergines
Salt and black pepper
2 shallots, halved
1-2 garlic cloves
4 tbsp lemon juice
4 tbsp olive oil
4 tbsp chopped parsley
2 tbsp tahini paste
Olive oil and chopped parsley, to garnish
Method:
Cut the aubergines in half lengthways. Score the flesh in a lattice pattern, sprinkle with salt, and leave to stand for 30 minutes.
Rinse the aubergine halves with cold water, and pat dry with paper towels. Place on a baking tray and bake in preheated oven at 200℃ (180℃ fan, Gas 6) for 20 minutes.
Add the shallots and garlic to the baking tray, and bake for 15 minutes.
Puree the aubergines, shallots, and garlic with the lemon juice, oil, parsley, tahini paste, and salt and pepper to taste in a food processor until smooth.
Turn the dip into a bowl. Cover and chill for at least 1 hour before serving. If you wish, add a splash of olive and sprinkle with parsley just before serving.
750 g (1 ½ lb) aubergines
Salt and black pepper
2 shallots, halved
1-2 garlic cloves
4 tbsp lemon juice
4 tbsp olive oil
4 tbsp chopped parsley
2 tbsp tahini paste
Olive oil and chopped parsley, to garnish
Method:
Cut the aubergines in half lengthways. Score the flesh in a lattice pattern, sprinkle with salt, and leave to stand for 30 minutes.
Rinse the aubergine halves with cold water, and pat dry with paper towels. Place on a baking tray and bake in preheated oven at 200℃ (180℃ fan, Gas 6) for 20 minutes.
Add the shallots and garlic to the baking tray, and bake for 15 minutes.
Puree the aubergines, shallots, and garlic with the lemon juice, oil, parsley, tahini paste, and salt and pepper to taste in a food processor until smooth.
Turn the dip into a bowl. Cover and chill for at least 1 hour before serving. If you wish, add a splash of olive and sprinkle with parsley just before serving.
