Grilled Eggplant Dip

I like to use these Chinese eggplants, they have a nice creamy white flesh.

12 Chinese eggplants

3 Lemons - juiced

1 bunch of parsley - about the size pictured

4 Tbsp Tahini

150ml Olive oil

Salt and black pepper

Chopped green olives to garnish

First grill them - be sure to put a few knife pricks in them first to let steam out - other wise you may end up with exploding eggplants!

Once charred and soft all the way through cut each one in half length ways and using a spoon, scrape out the flesh and seeds. Chop roughly and place into a bowl.

Add lemon juice, tahini, chopped parsley, salt and pepper, then using a whisk mix it all together well. Once combined the next bit is a bit like making mayonnaise - start adding the oil in a steady stream whisking continuously till it is all combined.

Check the seasoning - add more if needed.

Serve up in a bowl with some chopped green olives and a drizzle of olive oil .

Great spread on toasted bread or as a dip with raw vegetable sticks.