2-3 large aubergines
2 cloves garlic; crushed with salt
1 medium onion, grated
2 tablespoons tahini paste
juice of 1 large lemon
1 teaspoon paprika
2-3 tablespoons olive oil
First ‘burn’ the aubergines! To achieve the proper smokey flavour, the aubergines need to be grilled, either over a barbeque or under the grill until the glossy black skin begins to burn. Finish cooking the aubergines in the oven if necessary as they must be cooked through.
Peel away the skin and put the aubergine flesh and other ingredients into a liquidiser.
Now add olive oil to taste. The puree needs to taste rich but not over oily.
Garnish with chopped parsley and black olives.