Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 94

Prick the aubergines in several places, then place under a very hot grill, or on an oven rack placed on top of a gas hob, and char all over until black on the outside and soft inside. This takes about 25–30 minutes (remember to open the kitchen windows!). Cool slightly then scrape off the skin and discard. Blend the aubergine flesh to a pale cream with 2 tablespoons of olive oil, the tahini, lemon juice and garlic, a seasoning with salt and pepper to taste. Chill in the fridge until required, then serve garnished as described.