- July 2018
- Serves 2
- Hands-on time 15 mins, oven time 1 hour, plus cooling and draining
To really amp up the flavour of this Middle Eastern dip, char the aubergines on the barbecue for extra smokiness.
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- 21.1g (3.2g saturated)
- 8.9g (7.9g sugars)
- no salt
- 2 large aubergines
- 3 tbsp olive oil, plus extra for roasting
- 1 small garlic clove, finely chopped or grated
- Juice ½ lemon
- 3 fresh parsley sprigs, roughly chopped, plus extra to serve
- 2 tsp tahini (optional)
- Heat the oven to 240°C/220°C fan/gas 9 or its highest setting. Rub the aubergines all over with oil, then put on a baking sheet. Roast, turning every 15 minutes, for 45-60 minutes or until they’ve collapsed and the skin has charred and blackened (see tip).
- Remove the aubergines from the oven and set aside until cool enough to handle. Cut them in half, scoop out the flesh (discard the skins) and put into a sieve to drain for 15-20 minutes. Transfer to a bowl, add the remaining ingredients with some salt and pepper, then combine with a fork, gently breaking up the aubergine. Serve sprinkled with parsley as part of a mezze, or as a dip with pitta chips.
Make up to 24 hours ahead, cover and chill. Remove from the fridge 30 minutes before serving.
The aubergines can be cooked on a barbecue or over a gas flame on the hob for smoky flavour.
Ripe, juicy Australian or Chilean rosé.
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