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  • 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large aubergines

  2. 2 cloves garlic , crushed

  3. 3 tbsp extra virgin olive oil , plus extra to serve

  4. juice of 1 1/2 lemons

  5. 2 tbsp tahini

  6. black pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 230°C/gas 8.

  2. Prick the aubergines in a few places with the tip of a knife. Place on a roasting tray and roast for 45 minutes, turning once, until the aubergines feel very soft and the skin has blackened.

  3. Remove the skins and put the flesh in a food processor or blender.

  4. Add the garlic, olive oil, lemon juice and tahini paste. Season with salt and pepper. Blitz to a purée. Check the seasoning.

  5. Turn into a small bowl. When cool drizzle a good splash of olive oil over the surface.

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