Serves: 6

Ingredients

1 eggplant (300 g)

2 tablespoons (40 ml) lemon juice

2 cloves garlic, crushed

2 teaspoons ( 10 ml) olive oil

2 tablespoons (40 ml) tahini

Method

1 Cut eggplant in half lengthwise and place on oiled baking tray, cut sides down

2 Bake at 180C for 20-25 minutes until tender, then cool

3 Place cooled eggplant and all other ingredients in blender and blend until smooth

4 Place in bowl and serve on platter