A typical Middle East recipe.
1 large aubergine
2 cloves garlic
4 tablespoons olive oil
1 tablespoon tahini (sesame seed paste)
1/2 Lemon juice and some zest
1 pinch sea salt
Fresh coriander or parsley
Preheat the oven to 180ºC.
Wash the aubergine very well, with a knife make some holes in the aubergine. Place in an oven tray and bake.
The aubergine will bake between 40 minutes to 1 hour depending on the oven.
When the aubergine is baked cut in half and remove only the inside.
Peel the onion and cut into thin slices. Chop the garlic cloves. Add 2 tablespoons of olive oil in a frying pan and allow to heat. Sauté the onion and garlic until caramelized.
In a food processor, add the inside of the aubergine, the onion sautéed with garlic, lemon juice, tahini, 1 to 2 tablespoons of olive oil, pepper and salt.
Grind until you get a creamy paste. Rectify the seasonings..
Add fresh coriander and lemon zest. Serve with pita bread.
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