• Large aubergine, washed and cut lengthways.
  • Olive oil
  • Tahini – 2 tbspns
  • Garlic clove – crushed 1
  • Lemon juice – 3 tbspn
  • Parsley, chopped – 6 tbspn or more if you like parsley

This is an vegan aubergine dip from Lebanon. The classic way of preparing the aubergines is to char them on a barbecue.

Brush the cut surfaces of the aubergine with olive oil and place on some foil on a baking tray. Place on the top rack of a preheated oven at 200C, (350 F), for about 45 minutes making sure the surfaces are brown and the inside is very soft.  Scoop out the flesh. Place all the ingredients in a bowl and mix with a hand blender.  Put in a serving dish and garnish.