Ready in: 1 hour

Serves: 10+

Ingredients

  • 3 aubergines (medium size)
  • Olive oil
  • Extra virgin olive oil
  • 2 cloves of garlic
  • 2 whole lemons
  • 2 tablespoon chopped parsley
  • Smoked paprika to your preference
  • 1 tablespoon tahini
  • 1 teaspoon cumin
  • Optional: ½ teaspoon chilli powder

Equipment

  • A chopping board + knives
  • Baking tray
  • Food processor
  • Serving bowl
  • Optional: lemon juicer

Method

  1. Preheat oven to 180° Celsius
  2. Cut your aubergines in half lengthways and score the flesh sides in a criss-cross pattern (be careful not to cut through the skins!)
  3. Drizzle with 2 tablespoons olive oil, toss to coat, and arrange evenly on a baking tray, flesh side facing up, and bake for 45 minutes (or until soft)
  4. Remove your aubergine from the oven and allow to cool
  5. Peel and chop your garlic cloves (don’t worry about being too precise when chopping)
  6. Add tahini, chilli powder (if you so choose), cumin, 2 tablespoons extra olive oil and your chopped garlic to the food processor
  7. Remove and discard the skin from your aubergine (it will be much easier now that it is cooked) and add the peeled aubergine to the food processor
  8. After cutting your two lemons in half, squeeze the juice into the food processor; but be careful to catch pips and seeds.
  9. Now, with the lid of your food processor firmly secured, periodically blitz the concoction until it forms a thick dip to your liking
  10. Add any salt and pepper to taste during this process and transfer to serving bowl
  11. Drizzle with olive oil, chopped coriander, sprinkle with smoked paprika and enjoy!