Ingredients
- 1 big aubergine/brinjal
- 2-3 tablespoons olive oil
- 2 teaspoons garlic paste
- 4 tablespoons tahini (sesame seeds/til and olive oil blended into a smooth paste with a little water)
- pinch cumin powder
- 2 limes, juiced
- salt
- parsley
Preparation
- Prick aubergine with fork in several places and grill over an open flame turning frequently till it blackens and blisters, feels soft and has a smoky flavour. Peel skin and mash to a smooth paste.
- Sauté garlic paste in oil. Add tahini and cumin, add lime juice and mix well.
-
Drizzle with olive oil and sprinkle with parsley.
This Middle Eastern dish is served with black olives and pita bread, but plain Indian khakra may be substituted.