Aubergine and tahini dip (Moroccan)
This creamy sesame dip is a delight to eat, stopping eating is the hardest part, you’ll love it.
4 large aubergines
8 tsp tahini paste
2 garlic cloves, crushed
8 tsp lime juice
1 tsp ground cumin
2 tsp sesame oil
2 tbsp olive oil
salt & pepper to taste
Preheat the oven to 230C, gas mark 8. Prick the aubergines all over and place on a baking sheet in the oven for about 30 minutes, until very soft.
Remove and cut the stems off, leave to cool. Split in half and remove all the flesh, discarding the skins.
Put all the ingredients, except the olive oil, into a food processor and whiz to a smooth puree.
Spoon into a pretty serving dish and chill until needed.
Just before serving, drizzle the olive oil over the dip.