09 September 2012



1 large aubergine
2 tbsp extra virgin olive oil
2 tbsp tahini (sesame seed paste)
3 tbsp lemon juice (or to taste)
1-2 crushed cloves garlic
1 tsp salt
ground cumin
cayenne pepper


preheat oven to 200 degrees C.
punch some holes in the aubergine with the fork and place it on a backing sheet.
cook for about 40-50 min (until its very tender and sunken in). remove from the heat and let it cool. scoop out the aubergine flesh into a food processor (or a bowl if you use a blender); add tahini, olive oil, garlic, lemon juice salt and spices. process until its smooth.

serve with flatbread or raw vegetables (carrots, cucumbers, pepper..) as an appetizer

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