Ingredients:
* 3 large aubergines
* 2–3 tbsp tahini (to taste)
* Juice of 1 large lemon (or more to taste)
* 2–3 garlic cloves, crushed
* 2–3 tbsp olive oil (plus more for serving)
* Salt, to taste
* Pinch of ground cumin
* Fresh parsley & a drizzle of olive oil to garnish
* Optional: sprinkle of smoked paprika or pomegranate seeds on top
Method:
1. Roast the aubergines. Preheat oven to fan 180 – 200°C. Prick the aubergines with a fork a few times, place them on a baking tray, and roast for 35–45 minutes until soft and collapsed.
2. Char the skin with blowtorch. Once they’re soft, take them out and use your blowtorch to really blacken and blister the skin all over. This gives that deep smoky flavour.
3. Scoop the flesh. Let them cool slightly, then cut them open and scoop the soft flesh into a colander. Let it drain for 10 minutes so it’s not watery.
4. Blend or mash. Put the flesh in a bowl (or food processor if you like it smooth). Add tahini, lemon juice, garlic, olive oil, salt, and cumin. Mix until creamy — taste and adjust seasoning.
5. Serve. Spread onto a plate, drizzle with olive oil, and top with parsley (and maybe smoked paprika or pomegranate seeds). Serve with warm pita, flatbread, or veggie sticks.
6. Enjoy!
Dining and Cooking