• 12servings
  • 50minutes
  • 66calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 aubergine

  2. 4 tablespoons lemon juice

  3. 4 tablespoons tahini

  4. 2 tablespoons sesame seeds

  5. 2 cloves garlic, minced

  6. salt and freshly ground black pepper to taste

  7. 1 to 2 tablespoons extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200 C / Gas mark 6. Lightly grease a baking tray.

  2. Place aubergine on baking tray, and pierce holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft.

  3. Remove aubergine from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.

  4. Place aubergine, lemon juice, tahini, sesame seeds and garlic in a blender, and purée. Season with salt and pepper to taste.

  5. Transfer mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.


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