Did I spell this correctly? Doesn’t matter, it’ll still taste great! You can make this with lemon juice or with pomegranate molasses – in which case you use 1 teaspoon of molasses and 1 teaspoon of lemon juice. I prefer the freshness the lemon brings over the molasses, but to each their own.
- 1 aubergine
- 1 clove of garlic
- 1 tbs lemon juice
- 25gr tahini (sesame paste)
- pinch of salt
Place the aubergine in a hot oven at 220°C.
Grill for at least an hour while turning every 15 minutes, until the outside is burned and the flesh is soft.
Leave to cool.
Peel the aubergine. Place the flesh in a blender and add all other ingredients. Blend until fine. Add more tahini if the consistency is too thick.