1 lemon, juiced
1 garlic clove, crushed
½ tsp sea salt
1 tbsp rapeseed/olive oil
150g of tahini
chopped parsley/sumac to garnish
Heat the oven to 200 °C and roast the aubergine whole on a tray for 40 mins until cooked through (pierce with knife to check it’s soft inside) and skin is charred.
In the meantime, make the tahini sauce. Slowly whisk all the ingredients together until well combined. You’ll have more than you need for the dish so pour any leftovers into a jar. This will keep in the fridge for up to a week.
Once the aubergine is cooked, remove from the oven and let cool in a small saucepan with a lid. Once cool enough to touch, peel the aubergine leaving the stalk on top. Slice the aubergine in half lengthways (the stalk will keep it together at the top), open out and roughly score the flesh.
Drizzle approx. 4 tablespoons of tahini sauce on top of the aubergine and garnish with chopped parsley and/or sumac.
Serve with salad and bread/lavosh flatbreads.