Ingredients
- 3 large aubergines
- 3 garlic cloves, mashed to a paste
- 6 tbsp tahini
- Juice of 1.5 lemons
- 1.5 tsp salt
- Garnish: Olive oil and chopped parsley
- Char the aubergines on coals: Place the aubergines directly on hot charcoal coals. Let them cook for 15-20 minutes, turning frequently to char all sides evenly. The skins should blacken and blister, and the aubergines should soften and deflate.
- Cool and peel: Remove the charred aubergines from the coals. Let them rest for five minutes to cool slightly. Carefully peel off the charred skins. A few flecks of char are okay, as they add a smoky flavour.
- Mash and mix: Put the aubergine flesh in a bowl. Add the garlic paste, tahini, lemon juice and salt. Mix with a fork until smooth. Taste and adjust salt and lemon juice as needed.
- Serve and garnish: Spread on to a serving plate. Drizzle with olive oil and sprinkle with chopped parsley. Use for dipping flatbreads in.
