By Catherine Lee, 21 September 2011 –
3 large aubergines, about 750g – 1kg in total
2 garlic cloves, crushed to a paste with 1 teaspoon salt
juice of 1 lemon
3 tablespoons tahini paste
4 tablespoons olive oil
sea salt and black pepper
Pierce the skins of the aubergines to prevent them from exploding and grill whole over a hot barbeque or directly on the naked flame of a gas hob until the skin is charred and crispy all over and the flesh is very soft. When cool enough to handle, discard the tops and peel off the skin, scraping the flesh from the back of the skin if necessary. Place the flesh and any juices in a large mixing bowl and either whisk or beat by hand until almost smooth, keeping a bit of texture. Add the garlic, lemon juice, tahini and olive oil, stir in and taste for seasoning. If the taste is a little strong, add a few tablespoons of water. Serve with lots of warm flatbread.