An amazing smoked aubergine dip – serve with carrot sticks, cucumber sticks, sliced pepper, pita chips or anything else you fancy!
The first stage of this recipe will change depending on what kind of hob or grill you have available:
If using a gas hob
Line the area around the hob with foil as this can get messy. Using a pair of metal tongs hold an aubergine in the flames and keep turning until all of the skin is charred and the shape has collapsed, then repeat with the rest of the aubergines. (You can also do this over a BBQ.)
If using an electric hob
Dry fry the aubergines on a medium-high heat in a non-stick pan, regularly turning until all of the skin is charred and the shape has collapsed.
Then slice each aubergine in half and scoop out the flesh, placing it in a sieve over a bowl to allow any excess liquid to drain away.
Meanwhile crush the garlic and mix with the tahini, the juice of the lemon, most of the parsley; chopped, and 1 tablespoons of olive oil. Season to taste.
Then mash the aubergine with a fork, or blend gently using a handheld electric mixer, making sure to leave some texture, and stir in the tahini mixture. Pour 2 tablespoons of olive oil around the edges of the dish, and top with the remaining parsley.