Aubergine and Tahini Dip
1 aubergine, 1 garlic clove, 1/2 tbs tahini paste, juice of 1/2 lemon, 1 tbs finely chopped parsley, sea salt and ground black pepper
Prick aubergine with a fork. Place under a hot grill until thoroughly charred (fork should pierce through). Rinse aubergine under cold water and peel off the skin. Chop the flesh and the garlic and blend with the tahini, lemon juice, salt and pepper until smooth. Stir in the parsley last. Serve chilled.