- 3x aubergines
- 3x garlic cloves (crushed)
- 1x lemon (juiced)
- 3x tbsp macadamia butter
- 1 tbsp tahini
- 3 tbsp olive oil
- Seasoning to taste
- 2 sprigs curly leaf parsley (chopped)
Preheat oven to 180C/350F.
Prick the aubergines with a fork. Place them into the oven at 180oC for 30—40 mins.
Remove from oven when the skin is charred, and the aubergine’s flesh feels soft.
Mix the garlic with the lemon juice, macadamia butter, tahini, olive oil, and the seasoning.
Halve and hollow the aubergines, mixing the flesh with the other ingredients. Blend this mixture for 2-3 mins.
Place in a serving dish and finish with a glug of olive oil and garnish with parsley. Serve with pitta bread or crudités.