3 tsp garlic puree
120 ml tahini
120 ml olive oil
Bunch of flat leaf parsley, chopped
Slat and pepper
Char the eggplants whole over a flame either on a hob or a barbecue until they are black all over and blisters start to form. They should look burnt.
Immediately place the eggplants in a plastic bag and seal. Once cooled, peel them - the skin should slip off easily - then pop the flesh in the blender, add the garlic puree and tahini, then blitz.
With the blender running, pour in oil slowly until the mix has a firm, smooth texture.
Stir in parsley, saving a little to sprinkle ontop and season to taste.
This will keep in the fridge for up to three days. Serve with pita bread.