We’re having this tonight with crusty bread, radishes, olives, and cucumbers. And a bit of wine, of course. This is one of the more heroic dips known to humankind – and it’s difficult to be both heroic and a dip.
3 large aubergines/eggplants
3/4 C tahini
Juice of 1 1/2 lemons
3 cloves garlic, sliced
1 tsp cumin
a dash of cayenne
salt to taste
Cut the aubergines in half lengthwise and roast skin side down in a roasting dish at 190 C for about 45 mins.
Allow them to cool enough that they can be handled and remove the skin.
Toss them in a blender with the other ingredients and lacerate them centrifugally at high speed until quite smooth.
Spread into a shallow dish and drizzle with good olive oil.