Babaghannouj
Pre-heat oven to 220°C
2 aubergines
2 tablespoons cold-pressed extra virgin olive oil
1 garlic clove, crushed
2tbs tahina (sesame seed paste)
2tbs lemon juice, freshly squeezed
2 tbs fresh flat-leaf parsley, finely chopped
Salt and freshly ground black pepper
Pierce the aubergine near the stem end with a fork. Place them in a baking tray and bake for 30 minutes. Allow to cool.
Cut the aubergines in half lengthways and scoop the flesh out into a blender. Blend with garlic, tahina, lemon juice, parsley, oil and pepper.
