- 2 medium aubergines
- 40ml extra virgin olive oil
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- 2 tbsp tahini
Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
- 1 large lemon, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ small bunch parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- flatbreads or pitta bread, to serve
Heat the grill to its highest setting. Put the aubergines on a baking sheet and grill for 35-40 mins or until completely softened, blackened and blistered, turning them halfway through with a pair of tongs. Set aside and leave to cool completely.
Once your aubergines are cool enough to handle, gently peel off the charred skin and discard. Transfer the flesh to the large bowl of a food processor along with 30ml of the oil, the coriander, cumin, tahini, lemon and half the parsley. Season and pulse the flesh three or four times to create a chunky textured dip.
Transfer the dip to a bowl and drizzle with the remaining oil, scatter over any leftover parsley and serve with warm flatbreads or pitta.