Lemon Dip with Tahini
from Robert and
Gina Fraser - Perth, Western Australia
Pierce the skin of the aubergine, and bake in the oven at 200*C, 400*F
or Gas Mark 6 for 50-60 minutes, or until the skin is black and the
inner flesh very soft.
- 1 large aubergine (eggplant)
- 4 tbsp lemon juice
- 2 tbsp tahini
- 1 tbsp vegetable oil
- 4 tbsp chopped parsley
- 1 clove crushed garlic and seasoning to taste
- tomato and lemon slices to garnish
When cool enough to handle, cut the aubergine in half, scoop out
the flesh and mash well in a bowl.
Add the tahini, lemon juice, vegetable oil, parsley, garlic and
seasoning and mix thoroughly to make a smooth paste.
This is best done in a blender for a smoother dip.
If necessary, thin the mixture with more lemon juice.