- 1 large aubergine
- 60 ml Biladi Tahini
- 3-4 tablespoons lemon juice
- 2-3 garlic cloves
- ¼ teaspoon salt
- Olive oil, parsley, pomegranate for garnish
Preheat the oven to 200°C.
Wrap aubergine in aluminum foil and roast for 45-60 minutes, or until it’s soft and can easily be pierced with a fork. Remove from heat, unwrap and let it cool for 10 minutes.
Cut off the top of the aubergine. Peel off the skin and discard. Place the flesh of the aubergine into a food processor or high powered blender. Add lemon juice, tahini, garlic cloves, and salt. Blend for one minute until it is creamy. Garnish with parsley, pomegranate and olive oil.