2 cloves garlic, crushed
1 tbsp tahini paste
4 tbsp lemon juice
1 small bunch coriander, finely chopped
Preheat the oven to 200C.
Cut the aubergines in half lengthways. Drizzle a roasting tray with olive oil and place the aubergines in cut side down. Roast for 45 minutes or until the skin is blackened and blistered and the aubergine flesh soft. Remove from the oven and the skin should peel off easily. Spoon the flesh onto a chopping board, Leave to coo a little before chopping it finely. You may have to do this one aubergine half at a time. Tip the chopped aubergine into a bowl. Add the crushed garlic, lemon juice, tahini and salt. Stir through the finely chopped coriander and loosen with a few tsp of olive oil until it reaches the desired consistency. If you want to use this as a sandwich spread then add more oil. As a dip it’s nicer when thicker.