This is a very easy Middle Eastern dip.
- a large cloves of garlic
- 5 table spoons of a good olive oil
- a pinch of salt
- juice of a lemon
- 2 table spoons of tahini
- parsley and a drizzle of olive oil for decoration (coriander works too and it is also nice with pomegranate)
Preheat the oven at 250 degrees. Put the aubergines on a tray covered with foil and bake for 45 minutes to an hour until they are 'almost burnt' (you can also do this by putting them under the grill but you will need to keep watching them from time to time) Get them out of the oven and when they become cold (-er) scoop the flesh out. Mix the aubergines flesh with the garlic, salt, olive oil, tahini and lemon juice and mix it all together (this is better if you just 'pulse it' a few times so that you retain some texture, but my children prefer it smooth). Sprinkle the parsley on top and drizzle with a bit of olive oil when you serve it.
It works with pita bread, as a garnish to meat or chicken, on its own...