Levantine
More Suhoor Recipes
Servings: 6-8
INGREDIENTS
- 3 aubergines
- 3 garlic cloves, crushed with a teaspoon of salt
- 1 lemon, juice only
- 2 tbsp tahini
- 3 tbsp olive oil
- black pepper, to taste
- 1 tbsp chopped flat leaf parsley
DIRECTIONS
- Prick the aubergines with a fork. Grill the aubergines until the skin is charred and blacked and the flesh feels soft when you press it (this will take approximately 15-20 minutes, turning halfway through cooking).
- In a pestle and mortar, crush the garlic with the lemon juice, tahini, olive oil and pepper.
- When cool enough to handle, cut the aubergines in half and scoop out the flesh. Mix the soft flesh with the remaining ingredients.
- Place in a serving dish and finish with a drizzle of olive oil and sprinkle the parsley over the top.
- Try it with a Middle-Eastern flatbread such as maneesh.