Eggplant and Garlic Dip

 

Ingredients

 

Serve 4

• 2 large eggplants/aubergines

• 2 cloves garlic, finely chopped

• 2 tbsp sesame seed paste (tahini)

• juice of 1 lemon

• salt to taste

• 1 bunch parsley, finely chopped

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Method:

1. Preheat the oven to 400°F/200°C/gas 6. Prick the eggplants all over with a fork and place them on a baking sheet.

2. Bake for 1 hour, or until softened. Scoop out the flesh with a spoon and mash with a fork in a medium bowl.

3. Mix in the garlic, tahini, lemon juice and salt.

4. Garnish with the parsley. Serve with triangles of toasted bread.