This is a little bit like a Baba Garnish, which also contains tahini paste and crushed cumin. Sometimes I put chopped parsley, mint, marjoram or coriander in too. It’s delicious spread on garlic toasts too. (Recipe page…)
Ingredients
- 2 Aubergines
- 4-6 cloves of garlic
- Juice of ½ -1 lemon
- Salt and pepper
- 90 ml approx olive oil
Method
- Cut the aubergine in half length ways and place skin side down on a baking tray.
- Drizzle with a little of the olive oil and season. Add the whole peeled cloves of garlic to the tray and bake in a moderate oven for 20-30 min or until the garlic and aubergine are soft.
- Using a metal spoon scrape the flesh from the skin of the aubergine. Discard the skin and put the flesh into a food processor with the garlic, olive oil and lemon juice.
- Blend until smooth.
- Check for seasoning