- 3 ripe eggplants
- 3 garlic cloves, crushed with a tsp of sea salt
- 1 lemon, juice only
- 2 tbsp quality tahini
- 3 tbsp olive oil
- Black pepper, to taste
- 1 tbsp chopped parsley
- Prick your eggplants all over with a fork, then grill for about 20 minutes, turning once or twice. You want the skin charred and blackened, the flesh soft and creamy, and there to be a deliciously smoky aroma.
- Crush the garlic in a pestle and mortar, along with the lemon juice, olive oil, pepper, and tahini. Once cooled, scoop out the eggplant flesh, and mix it all up with the other ingredients. Place in a serving dish, drizzle with olive oil, and sprinkle with parsley. Serve with flatbreads or as a side for barbecued meats and veggies.
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