3 medium eggplant
4 tbsp lemon juice
4 tbsp tahini (sesame paste)
2 tsp garlic oil
2 tbsp olive oil
salt, to taste
Bake whole eggplant in a moderate oven until soft.
Allow eggplant to cool slightly.
When cool enough to handle, split the eggplant and scoop out the flesh into a bowl.
Add the lemon juice to prevent browning.
Add the tahini, garlic oil, olive oil and salt to the eggplant mixture and mash together thoroughly with a fork.
The mixture should be the consistency of lumpy double cream.
For a smoother texture, you can blend in a food processor.
Recipe adapted from: Good Food