1 big aubergine/brinjal
2-3 tablespoons olive oil
2 teaspoons garlic paste
4 tablespoons tahini (sesame seeds/til and olive oil blended
into a smooth paste with a little water)
pinch cumin powder
2 limes, juiced
- Prick aubergine with fork in several places and grill over an open flame turning frequently till it blackens and blisters, feels soft and has a smoky flavour. Peel skin and mash to a smooth paste.
- Sauté garlic paste in oil. Add tahini and cumin, add lime juice and mix well.
- Drizzle with olive oil and sprinkle with parsley.
This Middle Eastern dish is served with black olives and pita bread, but plain Indian khakra may be substituted.