Method

1. Preheat the oven to grill.

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.

3. Take the aubergine out of the oven and set aside to cool for a few minutes.

4. Mix the garlic, lemon juice, tahini and olive oil in a mixing bowl, and season lightly with salt and pepper.

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.

6. Add the aubergine flesh to the tahini mixture and serve with fresh parsley on top.

7. Enjoy with radish, cucumber, peppers, or a cheese biscuit for a delicious snack!