INGREDIENTS:
- 2 medium aubergines
- 2 tbsp of tahini
- 1 tbsp of fresh lemon juice
- 1/3 tsp of hot paprika (or parpirka)
- 1/8 tbp of cumin
- 2 tbsp of extra-virgin olive oil
- 1 large clove (or 2 small cloves) of finely grated garlic
- Salt and black pepper
- Sesame seeds (optional)
METHOD:
1. Pre-heat oven to 200 degrees.
2. Wash and place whole aubergine on a baking tray in the middle of the oven and bake for approximately 1 hour, turning every 20 minutes. The aubergine is done once flesh is completely tender. Take it out of the oven and leave them to cool.
3. Once cooled, scoop out the flesh of the aubergine and place it into a colander to drain any liquid from the aubergine. Discard the skin. Leave the aubergine in the colander for 30 minutes, stir to make sure all liquid is drained.
Place drained aubergine into a large bowl and mash with a fork. If flesh is difficult to mash, use a fork and spoon (like you are cutting spaghetti) to mash further.
Add tahini, oil, garlic, lemon juice, paprika, cumin and mix well. Season with salt and black pepper.
  
Transfer to a small bowl then sprinkle sesame seed on top (optional).
Best served with pita bread or fried tortilla chips (see separate recipe).
Enjoy!
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Eat.Cook.Travel.
Gobbytraveller 