2 aubergines
1 large garlic clove, crushed/pulped.
1/2 a lemon, juiced
1 tbsp tahini
3 tbsp olive oil
Salt and pepper
1 tbsp chopped herb of choice- parsley, mint or coriander
First cook the aubergines. You want to grill them under a hot grill until the juice is leaking out and caramelising, and the skins are burnt. Prick them skin a few times with a fork first, because they will explode if not. Oil them too for a little extra caramelising flavour..
Once done, set them aside to cool. Scrape out the middles into a bowl, and mix in the out her ingredients. Add the oil slowly, and mix well- it should not look oily when finished.
Taste it to get the seasoning right. Add extra salt and lemon juice to get that tang spot on.
Serve as a dip with pitta breads. Yum.