2 aubergines 2 garlic cloves, crushed with a teaspoon of salt 1 lemon, juice only 2 tbsp tahini 3 tbsp olive oil Salt & black pepper, to taste 1 tbsp chopped flat leaf parsley ½ tsp ground cumin 1 tsp smoked paprika
- Prick the aubergines with a fork. Bake the aubergines until the skin is charred and blackened and the flesh feels soft when you press it (this will take approximately 15-20 minutes, turning halfway through cooking).
- Set aside to cool
- When cool enough to handle, cut the aubergines in half and scoop out the flesh.
- In a food processor blitz the cooled aubergine flesh with all the remaining ingredients.
- Place in a serving dish and finish with a drizzle of olive oil and a little extra paprika