- 1 eggplant
- 1 crushed garlic clove
- Juice and zest of 1 lemon
- 2 tbsp chopped coriander
- 120ml olive oil
- Salt and pepper
- Get your oven fired up to 200C, and place the eggplant on a lined baking tray to roast for 40 minutes. Cool, and peel off the skin.
- Put all the soft eggplant flesh into your blender, along with the garlic, lemon, and coriander, and blend to a paste. While the blender is still running, slowly add the olive oil until combined. Season well. Serve with toasted flatbread or as part of a picnic platter.
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