$ $ $ $ $
• • • • •
25 mins

Recipe by Henderson's Of Edinburgh

Posted by A Bite To Eat Published See A Bite To Eat's 259 projects »

  • Step 1

    Take two washed organic aubergines, leave whole, and place directly on a naked gas flame.

  • Step 2

    Toast evenly all over until the skin is charred, blackened and finish in the oven till the centre of aubergine is soft and cooked.

  • Step 3

    When they are cooked, place in a container with a lid, this encourages the skin to come off.

  • Step 4

    Peel as soon as cool enough to touch.

  • Step 5

    Now add the 2 cloves crushed garlic, 2 tablespoons tahini, the juice of one lemon, 4 tablespoons olive oil, fresh coriander, mint, parsley, salt, pepper.

  • Step 6

    Blend till smooth.

  • Step 7

    It will set in one hour in the fridge, or keep at room temperature to use as a dip.

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