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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.

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