The characteristic smoky flavour of this dip is produced by charring the skin of the aubergine. The skin is rendered unusable but the char beautifully perfumes the flesh of the vegetable. This process can be done under the grill of an oven or charred over an open flame or a barbecue.
3 large aubergines
3 cloves of garlic
50ml extra virgin olive oil
Lemon juice and salt to taste
1. Preheat the overhead grill of an oven. Pierce the aubergine repeatedly with a fork and place on a baking tray lined with foil.
2. Place the tray directly under the grill and cook until charred, roughly 15 minutes. Rotate the aubergines and char for a further 15 minutes.
3. Grind the garlic in a pestle & mortar with a pinch of salt to create a paste. Remove the garlic paste and combine with the tahini and juice of a lemon.