| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Side dish | 6 | Servings | ||
INGREDIENTS
| 2 | md | Aubergines |
| 2 | Garlic Cloves, peeled | |
| 2 | tb | Tahini |
| Juice of 1 lemon | ||
| 1 | tb | Parsley, Finely Chopped |
| Olive Oil | ||
| Salt and Pepper |
INSTRUCTIONS
Preheat the oven to gas mark 5/375F/190C. Prick the skins of the aubergines with a carving fork and bake in the oven for one hour, or until flesh is soft. Remove and allow to cool so you can handle them without burning your hands. Cut in half and scoop out the flesh into a bowl. Mash with a fork. You may prefer to use a food processor, but i like the rough finish achieved with a fork. Crush the garlic cloves with a hard blow from your hand on the back of a large sharp knife and then chop the pulp finely. Add this, along with the tahini, lemon juice and parsley, to the aubergine. Stir everything thoroughly, and add enough olive oil to give a rich thick consistency. Season with salt and pepper and serve with warm slices of pitta bread or hot toast. Source: Hugo Arnold, Evening Standard, UK File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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