This tasty Middle Eastern dip is great to nibble at home with some raw veggies, or to serve to friends as part of a selection. It’s very quick to make with a stick blender and will keep in the fridge, covered, for 2-3 days.
1 large Aubergine
1 large clove Garlic, peeled
Juice of 1 Lemon
Olive oil
1 heaped teaspoon Tahini paste
Handful of Mint or Parsley
- The next time you need to cook something in the oven, stab an aubergine a few times with a sharp knife and pop it in as well in a separate dish. It needs to stay in there for around 40 minutes depending on its size. It is done when the skin has collapsed and the inside feels soft. Remove it from the oven and leave it to cool. You can do this the day before you need it.
- Tear the aubergine apart, and place in a bowl, discarding the stalk, and any bits of the skin which are really hard. Add the garlic, tahini and herbs, a glug of oil, and about a third of the lemon juice. Blend with a stick blender, taste and add more oil and lemon as needed. Continue until it is suitable for your personal taste; there is no right or wrong. You may also like to add more tahini or herbs, or a little salt.