Ingredients:

• 2 small purple aubergines (eggplants) – weighing approx 560g together
• 3 tablespoons olive oil (ALTERNATIVE :  2 tablespoons olive oil and 1 tablespoon sesame oil)
• 3 teaspoons freshly squeezed lemon juice
• 1 pressed garlic clove
• ¼ teaspoon salt
• pepper to taste

Method:

Oven: convection heat 210°C (410°F) – Gas Mark 6

1. Place whole aubergines in a metal pan and cook for 35 minutes (turning them once so both sides cook evenly). If you do not have a convection oven than I suggest a cooking time of 40 minutes.
2. Remove from oven and let cool for at least 5 minutes so you don’t burn your fingers tips off like I did the first time!
3. Next peal the skin off each aubergine and remove the green tops
4. Place the flesh of the aubergines in a sieve and with a fork press out as much water as you can
5. In a mixing bowl combine aubergines, olive oil, lemon juice, pressed garlic clove, salt and pepper. Blend together with a hand-mix until smooth.

I have given recipe to several friends who love it and made it for our last Allotment holders get together – very popular – added some chilli oil to half the batch for a bit more kick.

Not for garlic haters! Goes well as a snack on Morrissons' Organic Wheat crackers.