| 1 |
Leave the stems on the aubergines and roast over glowing coals on a barbecue until soft, for about 30-40 minutes. Turn them often, and allow the skin to char lightly all over. Alternatively, cook on the middle shelf of a oven preheated to 200 C/400 F/gas mark 6, turning occasionally. |
| 2 |
Peel off the skin while hot, and remove the stems. Chop the flesh roughly, place in a colander and shake well to remove the excess moisture. Transfer to a food processor with the garlic and process to a coarse puree. Add the lemon juice and the tahini and process to a thick puree. Add salt to taste and more lemon juice if necessary. Transfer to a bowl, cover and refrigerate until required. |
| 3 |
To serve, place the puree in a shallow bowl, swirling it with the back of spoon. Drizzle with olive oil and sprinkle lightly with parsley. Serve with bread. |
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