Aubergine and Garlic dip
Serves 4-6 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.
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