This is a delicious vegetarian dip, that you can serve with pita bread, salads, and particularly good accompaniment to falafel. If your not keen Tahini, or just want a change, you can use mayonnaise in the mix instead. Although out of season aubergine are not that cheap, this recipe makes a large bowl full, so you can be generous with portions, and compared with shop brought its economical… plus you can adjust it to your tastes.. a little bit more garlic?
1 large aubergine
3 tbs Tahini (sesame paste)
juice of 1 lemon
salthttp://www.blogger.com/img/gl.link.gif
1-2 garlic cloves, crushed
2 tbs finely chopped parsley (flat-leaved if possible)
Prick the aubergine with a knife or fork, and cook in a hot oven (if your oven is on for another recipe, this is a good way of saving energy- cook up more than one dish at a time) or under the grill, or over a flame till it’s very soft inside and blackened on the outside. Peel and chop the flesh, and mashhttp://www.blogger.com/img/gl.link.gif in a colander, letting the juices run out. Beat the Tahini with a tbs of water and the lemon juice, then beat with the pureed aubergine. Add salt and pepper and garnish with the parsley.
todays illustration, aubergine, tahini and lemon line drawing © Lois Blackburn. To view more go to www.loisblackburn.co.uk
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