One of my absolute favourite dips and so easy to make. It just takes a little time.
Take one aubergine, halved lenthwise, and put it in an oven-proof dish. Drizzle some olive oil over and put under a hot grill and grill until the tops have gone black and the flesh gone soft, takes about 20 minutes, sometimes a bit more. Allow to cool and scope the flesh out from the skin. Put the flesh in a blender with a clove of garlic, a couple of tablespoons of lemon juice, a teaspoon of tahini, enough olive oil to make it a smooth dip and some salt and pepper. Blend until soft.
Serve with falafel and pitabread, or crudites.
Warm carefully in a pan with more water, a bit of stock and more spices for a great pasta sauce, if you eat pasta, or serve with fried meat.
No comments:
Post a Comment