- 3 medium aubergines (also called eggplant)
- 4 tbsp olive oil
- 1 tbsp tahini paste
- 2 cloves garlic, roughly chopped
- ½ tsp chilli powder (optional)
- 1 tsp cumin (jeera)
- 4 tbsp lemon juice (fresh is always better)
- Salt and pepper
Step 01. Cut the aubergines in half.
Step 02. Score the flesh (not cutting through the skins) and drizzle with 2 tablespoons of the olive oil. Make sure it is well coated.
Step 03. Bake the aubergines flesh side up for 45 minutes in the oven at 180°C, or until soft.
Step 04. Once cooked, remove the flesh and place in a processor.
Step 05. Add the rest of the olive oil, garlic, tahini paste, chilli powder, cumin, and lemon juice.
Step 06. Blend well together to form a lovely thick smooshy paste.
Step 07. Season with salt and pepper and serve
Per 100g serving: Energy: 105 kCal Protein: 1g Fat: 8g Carbs: 6g Fibre: 2.5g