Ingredients
- 1 large aubergine (approx. 400 g)4 tbsp olive oil2 garlic cloves1 heaped tbsp tahini1 tbsp lemon juice1 tbsp sesame oil1 pinch salt
Instructions
- Preheat the oven to 180°C.
- Wash the aubergine and cut it lengthwise in half. Score the flesh in crisscrossing lines, being careful not to cut through the skin. Brush each half with 2 tablespoons olive oil.
- Remove the skins from two garlic cloves. Place on aluminium foil, drizzle with olive oil and wrap tightly.
- Roast the eggplant (cut-side down) and garlic on a baking sheet for 45 minutes. When soft, remove from the oven and let cool for several minutes.Â
- Scoop out the flesh with a spoon and add it to a blender with the remaining ingredients. Blend until smooth. Store in the fridge until serving time.
Recipe : Cookingwithelo
