This traditional Levantine dish of aubergine, tahini and olive oil is a wonderful starter or side dish that adds a different flavour dynamic to any meal. The smoky taste normally comes from the aubergine being cooked over an open flame, but produces an equally delicious result under a hot grill.
(recipe and image produced by the ‘Welcome to Palestine’ team)
Serves 4 – Time 15 minutes
2 Large Aubergines
1 Tbsp of Tahini
2 Cloves of Garlic
2 Tbsp of Olive Oil
Take the aubergines and pierce all sides with a fork. Over an open flame or under a hot grill cook the aubergines for 10 minutes, turning evenly until all sides begin to blacken and the skin becomes flaky.
Remove the aubergines from the heat and leave to cool on the side for 5 minutes. After the aubergines have cooled enough to handle, remove the skin and stalk and mush the flesh in a bowl until the mixture is smooth.
Add the finely chopped garlic, tahini, lemon juice, olive oil and seasoning. Mix well until the mixture is completely combined.
Serve with warm pitta bread, a sprinkling of chopped coriander and a drizzle of olive oil.