This Lebanese classic will elevate your picky bits in the sun and make your neighbours jealous, especially when served with toasted pitta bread.
1 large aubergine
2 cloves of garlic, minced
4 tbsp tahini
4 tbsp fresh lemon juice
Salt, to taste
Olive oil, to serve
Chopped parsley, for garnish
Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper. Wash the eggplants and pat them dry. Prick them several times with a fork to allow steam to escape during roasting.
Place the eggplants on the prepared baking sheet and roast in the preheated oven for about 45 minutes, or until the skin is charred and the flesh is soft.
Remove the eggplants from the oven and let them cool for a few minutes. Once cooled, carefully peel off the charred skin and discard it.
In a blender, pop in your minced garlic, tahini, lemon juice and a pinch of salt, along with your eggplant flesh. Pulse until smooth but a little bit chunky. Top with a drizzle of olive oil and parsley.
