- Vegetarian
- Vegan
- Gluten-free
- Dairy-free
- Lower-carbohydrate
Ingredients
Serves: 4
- 2 aubergines, whole
- 2 small garlic cloves, minced
- ½ lemon, juiced
- 2 tbsp tahini
- 2 tbsp extra virgin olive oil
- 1 small handful fresh parsley, chopped
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Method
Step 1
Preheat the oven to grill.
Step 2
Poke holes in the aubergines and place the whole aubergines on a non-stick baking tray and under the grill for roughly 10mins each side. The aubergines should be slightly blackened and softened.
Step 3
Take the aubergine out of the oven and set aside to cool for a few minutes.
Step 4
Mix the garlic, lemon juice, tahini and olive oil in a mixing bowl, and season lightly with salt and pepper.
Step 5
Cut the aubergines in half and scoop out the flesh. You can blend the final product, but we prefer the texture of the aubergine unblended.
Step 6
Add the aubergine flesh to the tahini mixture and serve with fresh parsley on top.
Step 7
Enjoy with radish, cucumber, peppers, or a cheese biscuit for a delicious snack!
