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12 oz. (360g), 2 eggplants, halved
2 Tbsp (30ml) Tahini
1 oz. (30g) Parsley
1 garlic clove, finely chopped
1 lemon, juiced
Sea salt to season
Extra virgin olive oil to season
Preheat oven grill to the highest setting
Halve aubergines - lengthways, season with and lay on wire racks face down to sweat for 10 minutes
Roll aubergines in olive oil and seasoning, and wrap in foil
Arrange on a baking tray, and grill for 10 minutes, thereafter switch oven to 180 / 350, and roast aubergines for 20 minutes, or until the aubergines feel soft to the touch
Remove from oven, while still warm - peel aubergine skins
Add aubergine flesh to food processor/blender, with ½ lemon’s juice, garlic, tahini, a pinch of salt and blend until creamy.
Add herbs last, mix in by hand.
Season with lemon juice, salt and tahini to suit your preference
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