2 medium aubergines
2 cloves of garlic, pressed
1/4 cup tahini
1/3 cup Colive oil
3 tbsp lemon juice
2 tbsp parsley (and some more to decorate)
1/2 tsp salt
1/4 tsp cumin
Pomegrante seeds to decorate (we used wild local goji berries as pomegranate is not in season)
some paprika and some chili flakes to decorate
1. Preheat oven to 220c.
2. Line a roasting tin with baking paper.
3. Wash and halve the aubergines. Rub their open side with a little bit of olive oil and little bit of salt. Place them face down in the roasting tin and cook them for around 30 - 40 min in the oven.
4. They will become softer and slightly lose their shape when they are ready. Take them out and leave them to cool for a while.
5. Scoop out the soft flesh of the aubergines and discard the skins. Place soft flesh in a sieve and gently mash to get rid of the extra liquid.
6. Put them in a bowl, add pressed garlic cloves and stir well.
7. Add tahini and lemon juice and combine well again.
8. Add parsley, salt, cumin and stir well.
9. Slowly add most of the Colive oil (leave some to drizzle on top)
10. Once it is nice and smooth, decorate with smoked paprika, chili flakes, parsley leaves and goji berries (or pomegranate seeds).
11. Serve with warm pitta bread or crunchy crudites.
A must-know alternative to hummus. Irresistibly smooth and flavorsome addition to your table.