This is a traditional Middle Eastern dip. It is made in a similar way to hummus, but using aubergines (eggplants) instead of chickpeas, giving it a rich smoky flavour. It can be served as part of a mezze, or even as a small meal on its own, served with warm pitta bread.Serves 4 as a snack
- 3 large aubergines
- 2 cloves of garlic, crushed
- 3-4 tablespoons Tahina paste.
- Juice of 2 small lemons, to taste.
- 1 Teaspoon freshly roasted and ground Cumin.
- 1 Teaspoon smoked paprika.
- Pierce the skin of the aubergine with a fork and roast under a hot grill until the skin is charred and brittle.
- Peel and wash the aubergines and then squeeze out the bitter juice over a sieve or colander in the sink.
- Now blend the aubergine pulp with the crushed garlic, half of the paprika, and half of the cumin with a hand held blender and begin to add the tahina and lemon juice, alternately, tasting and adjusting as you go on until you get the right balance. Everyone’s idea of how this should taste is a little different, I like mine with quite a lot of lemon but thats just me.
- Cool to room temperature and garnish with a little olive oil, the remaining paprika and roasted cumin.
- Serve with warm pitta bread.