1 large aubergine (eggplant)
1 large clove garlic
3 shallots
1/2 - 1 teaspoon Garam Masala
3 tablespoons tahini (creamed sesame)
finely grated peel of 1 lemon
3 tablespoons lemon juice
salt
2 teaspoons olive oil
cayenne pepper for sprinkling
lemon slices and sprig of parsley, to garnish pitta bread, to serve
1 large clove garlic
3 shallots
1/2 - 1 teaspoon Garam Masala
3 tablespoons tahini (creamed sesame)
finely grated peel of 1 lemon
3 tablespoons lemon juice
salt
2 teaspoons olive oil
cayenne pepper for sprinkling
lemon slices and sprig of parsley, to garnish pitta bread, to serve
method
1. Preheat oven to 180°C (350°F) Gas 4.
2. Prick aubergine (eggplant) with a fork.
3. Bake aubergine (eggplant) in the oven for 30-40 minutes until softened and skin has turned dark brown.
4. Trim ends and peel.
5. Puree flesh in a blender or food processor with garlic, shallots, garam masala, tahini, lemon peel and juice until smooth and evenly combined. Add salt to taste.
6. Turn mixture into a serving bowl, drizzle with olive oil and sprinkle with cayenne pepper.
7. Garnish with lemon slices and sprig of parsley. Serve with warm ringers of pitta bread.
2. Prick aubergine (eggplant) with a fork.
3. Bake aubergine (eggplant) in the oven for 30-40 minutes until softened and skin has turned dark brown.
4. Trim ends and peel.
5. Puree flesh in a blender or food processor with garlic, shallots, garam masala, tahini, lemon peel and juice until smooth and evenly combined. Add salt to taste.
6. Turn mixture into a serving bowl, drizzle with olive oil and sprinkle with cayenne pepper.
7. Garnish with lemon slices and sprig of parsley. Serve with warm ringers of pitta bread.
serving amount
serves 4-6.
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