Tahini paste is easy enough to find in most supermarkets, but if
you can’t get it for any reason, whiz a small packet of sesame seeds
in a food processor with a few tablespoons of olive oil instead. (You
can also make pretty good – if not authentic – hummus without
tahini paste in a similar way.)
2–3 aubergines
2 cloves of garlic
1 small jar of tahini paste
Lemon juice
Salt & black pepper
Black olives
Mini pitta breads or unflavoured tortilla chips
Method
1. Bake the aubergines in a moderate oven – say, Gas Mark 5
(190ºC) – for 20–30 minutes until they feel like they’re soft
inside.
2. Once they’re cool enough to handle, peel the skins off the
aubergines and pulse them in a blender or food processor with
the crushed garlic, tahini paste and lemon juice to taste.
3. Adjust the seasoning with salt and black pepper, transfer the
dip to a shallow serving bowl and chill in the fridge for at least
a couple of hours.
4. Serve with black olives and pitta bread or plain tortilla chips.
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