- Serves: 8
- Cook Time: 20 minutes
- Prep Time: 20 minutes plus soaking time
- Effort: easy
- 2 medium aubergines
- 1 lemon, halved
- 1 tbsp tahini
- 1 tbsp extra virgin olive oil
- 2 garlic cloves, crushed
- 1 pinch ground cumin, plus extra for sprinkling
- 1 sumac, plus extra for sprinkling
- ¼ red onions, finely sliced into rings
- flat-leaf parsley
- pitta bread, cut into wedges
1. Cook the aubergines over a gas or electric ring, turning now and again until the aubergine is soft in the middle and charred all over on the outside. Alternatively roast them on a baking tray in a preheated oven at 200C/180C fan/Gas 6 for 35-40 minutes (this will result in a darker dip).
2. Once the aubergines are cool enough to handle, peel off the skin. Place the aubergines in a bowl and cover with water. Slice one of the lemon halves, add to the bowl and leave for a couple of hours to bleach.
3. Drain and chop the aubergines, discarding any excess seeds. Place the flesh in a bowl and beat with a spoon. Add the tahini, olive oil, garlic, cumin, sumac and some salt and pepper and mix well. Taste and adjust the seasoning, adding the juice from the remaining lemon half if necessary.
4. Put the dip in a bowl and garnish with onion rings and parsley. Sprinkle with another pinch each of cumin and sumac and serve with wedges of pitta bread.
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