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Aubergine Lemon Dip with Tahini
from Robert and Gina Fraser - Perth, Western Australia

  • 1 large aubergine (eggplant)
  • 4 tbsp lemon juice
  • 2 tbsp tahini
  • 1 tbsp vegetable oil
  • 4 tbsp chopped parsley
  • 1 clove crushed garlic and seasoning to taste
  • tomato and lemon slices to garnish
Pierce the skin of the aubergine, and bake in the oven at 200*C, 400*F or Gas Mark 6 for 50-60 minutes, or until the skin is black and the inner flesh very soft.

When cool enough to handle, cut the aubergine in half, scoop out the flesh and mash well in a bowl.
Add the tahini, lemon juice, vegetable oil, parsley, garlic and seasoning and mix thoroughly to make a smooth paste.

This is best done in a blender for a smoother dip.
If necessary, thin the mixture with more lemon juice.