Fire-roasted aubergine gives this Middle Easten dip deep, intense flavours.
- 1 large aubergine (about 450g)
- 1 clove garlic, crushed
- 1/4 tsp salt
- 15g finely chopped fresh flat-leaf parsley, plus more for garnish
- 30g tahini
- 30ml lemon juice
2) Prick aubergine with a fork and place on a baking tray lined with foil. Bake the aubergine until it is soft inside, about 20 mins. Alternatively, griddle the aubergine over a gas griddle, rotating it around until the skin is completely charred, about 10 mins. Let the aubergine cool. Cut the aubergine in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the aubergine until smooth and transfer to a medium bowl.
2) On a cutting board, work garlic and 1/4 tsp salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the aubergine. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.