Aubergine and Garlic dip

Serves 4-6

  • 3 large aubergines
  • 2 cloves of garlic
  • Juice of a lemon
  • 4 tablespoons olive oil
  • 2 tablespoons tahini paste, optional
  • A handful of pine nuts
  • 2 tablespoons chopped parsley
  • Salt and freshly ground black pepper

Preheat the oven to 220C (425F, Gas mark 7). Prick the aubergines all over, brush with oil and roast in the hot oven for about 40 minutes.

Place in a plastic bag (for easier peeling), leave for 10 minutes and when cool enough to handle discard the tops and peel off the skin.

Place the flesh in a large bowl and beat to a pulp with all the other ingredients except the pine nuts.

Taste for seasoning and finally add the chopped parsley and scatter over the pine nuts.

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