OLYFO Gold Extra Virgin Olive Oil, for brushing and to finish
Salt
2 tablespoons tahini
Juice of half a lemon
Sumac to decorate, or harissa to spice it
Method
Brush the cut aubergines with olive oil and salt them. Roast at 200C until the flesh is completely soft and the cut faces have gone dark – about 40 minutes. They should collapse, not hold their shape.
Scoop the flesh out and smash it, roughly, with the tahini and the lemon juice. Leave it coarse.
Finish with a good pour of raw olive oil on top – a tablespoon at least, not a drizzle. Sumac to decorate, or harissa stirred through to spice it.
Serve with crackers as a dip, or alongside roast chicken as a side.
