We are hoping for some sunshine today to show off the best of the Welsh coast to my mum. Fingers crossed ;-)
Wishing you a lovely weekend - I'll be back next week with some more tasty recipe ideas!
2-3 cloves garlic, peeled and minced
4 tbsp tahini (sesame paste)
juice of 2 lemons
½-1 tsp chilli flakes
50g Greek yoghurt (optional)
1 tsp ground cumin
1-2 tbsp olive oil
Finely chopped parsley (optional)
- Roast the aubergines over a barbecue or over the flames of a gas ring (use tongs to turn them frequently) until the skins are blackened and the flesh soft. Alternatively, prick all over with a fork, place in a roasting tin and cook in a hot oven (200C/400F/gas mark 6) for 25-40 minutes, depending on size. Leave to cool slightly, then peel.
- Put the flesh into a bowl and mash to a rough paste with the garlic and a little salt. Stir in the tahini, lemon juice and chilli, whirl in the yoghurt, if using, and spoon into a bowl. Scatter with cumin, trickle over some olive oil and scatter with parsley.