Tuesday, 15 July 2008


Quick, no-brainer (and no originality, but hey).

Heat oven to high, whack in 2-3 whole aubergines (eggplants), cook until wrinkled and utterly molten inside. You might need to put them on a baking tray.

Cool slightly, and then scrape out the insides into a dish. Mash a lot.

Make a paste with 2 cloves of garlic and sea-salt to taste. Add juice of 1/2 lemon.

Add to aubergine gloop. Mix a lot. Taste and season with more salt if nec and black pepper. Forget the tahini and olive oil.

Serve to as many people as you have.

(Even P loved this. And that's saying something).

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