You will need
Aubergines 3, halved
Garlic 3 cloves, halved
Extra virgin olive oil 3 tbsp
Tahini 3 tbsp
Lemon 1, juice of
Salt and pepper to season
- Chargrill the aubergines flat side down on a barbecue or under a grill until blackened.
- Slash the aubergines with a knife and insert the sliced garlic into the gaps. Drizzle with olive oil and roast in the oven until the garlic is soft.
- Scrape the aubergine flesh and garlic into a food processor with the remaining oil and tahini.
- Blitz to a rough puree before adding the lemon juice, salt and pepper.