2 medium sized aubergines
Juice of half a lemon
1 tablespoon of tahini paste
1 glove of garlic crushed with salt
- Preheat oven to 200◦C / 400F / Gas 6
- Rinse aubergines and pierce with a fork a few times. Place them whole on an oven tray which has been covered with foil and put them in oven for 55 minutes or until flesh is very soft.
- In a bowl mix the tahini, lemon juice, olive oil and crushed garlic.
- When the aubergines are ready and while still warm slit them with a knife length ways and scoop the flesh with a spoon into the bowl with the other ingredients. Roughly mash everything together with a fork.