Updated: May 29
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.