4 to 6 Aubergines – Genie (depends on the size) 20 ml olive oil 1 tbsp Tahini 2 garlic cloves crushed Squeeze of juiced lemon Salt & pepper 2 tsp smoked paprika Coriander or Rose petals or Zaatar
Method:
Heat the oven to 190 degrees. Cut the aubergines lengthways and score them, drizzle with olive oil add a pinch of salt, pepper and smoked paprika. Bake in the oven for 20 minutes or until golden brown.
Once cooked, remove the flesh from the skin, transfer the flesh to a colander for 3 minutes, then place it in mixer or hand blender with the rest of the ingredients: tahini paste, lemon juice, olive oil, crushed garlic and salt & pepper. Blend well until a velvety, succulent puree forms.
Alternatively, blend 2 halves with the skin on to make it darker and richer in taste.
Garnish with fresh coriander, or and rose petals or Za'atar*
To serve: Serve in a dish as a starter with toasted pitta bread, carrot and cucumber sticks
Tip: Perfect side dish to enjoy with friends
* A fragrant Middle Eastern seasoning mix of herbs and spices
