INGREDIENTS

• 3 aubergines

• 3 garlic cloves, crushed with a teaspoon of salt

• juice from 1 lime

• 2 tbsp tahini

• 3 tbsp olive oil

• 1 tblsp cider vinegar

• 1 tsp black pepper

• salt, to taste

• Brown seeded bread

• 200g cherry tomatoes

• Balsamic vinegar

• ½ tsp chilli flakes

​​

METHOD

1. Wash the tomatoes and place on a baking tray and sprinkle with chilli flakes and a tiny drizzle of olive oil, using your hands, rub well together and cook in the oven for about half an hour, until soft, cooked, slightly charred and fragrant, once cooked remove from the oven and set aside

2. Cut the aubergines in half and lay on a baking tray, prick the outer skins with a fork and place under the grill until the skin is charred and blackened, this will take about 15-20 minutes, so that the flesh is also cooked and soft inside

3. Using a bullet or food processor add the peeled garlic, tahini, olive oil, vinegar, lime juice and black pepper, and set aside

4. Once the aubergines are cooked allow to cool before handling or you can use a kitchen towel to hold them, scoop out the flesh and add to the bullet, or you can peel back the skins gently, which ever method works best for you

5. Blend/mix to a thick chunky consistency, adding salt to taste, serve out into a serving dish and eat with toasted brown bread, balsamic vinegar and roasted tomatoes, or a range of roasted vegetables are also delicious!