toasted aubergine for salad dip/ on breakfast bread
Ingredients
• 2 aubergines
• 1 lime
• 2 teaspoons tahini
• sea salt
• pepper
• chi seeds if want it firmer
Method
cut open aubergine longitudinally
toast under grill
skin side first then flip over when the skin tans and shrivels ( gets a smoky flavour)
then pop in oven to cook until all the flesh is soft
leave to cool
pop in blender with fresh lime juice
2 teaspoons tahini
( add other things to taste eg tumeric/ ginger)
add chi seeds if want it thicker
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