This Middle Eastern dish is a delicious vegetarian dip made with roasted aubergines and tahini – a smooth paste made from sesame seeds and olive oil. It’s traditionally served as part of a mezze (starter) platter with warmed pitta or flat breads to dip. To give the dip an extra smoky flavour hold the aubergines over an open flame with tongs, turning, until the skin blackens and blisters before roasting or cook over hot barbecue coals until tender.
- 2 large aubergines
- 2 garlic cloves, peeled and crushed
- 4tbsp tahini
- Juice of 1 large lemon
- 1tsp ground cumin
- Salt and freshly ground black pepper
- Parsley sprig, to garnish
Preheat the oven to 200°C/400°F/Gas Mark 6. Prick the aubergines all over with a fork and place in a baking tray. Roast for 30-35 mins until the skins have blackened and the flesh is very soft. Cool for 10 mins then peel.
Place the flesh in a bowl with the garlic and mash to a rough paste. Stir in the tahini, lemon juice and cumin and season to taste with salt and freshly ground black pepper. Serve garnished with a sprig of parsley.
Add a handful of chopped fresh mint , coriander or parsley to give the dip a lovely herby flavour.