Ingredients
Method
1.Prick the eggplants all over with a skewer, then place on the barbecue to cook – turn only once until the skin is deeply charred. They are cooked when they feel soft to the touch.
2.Remove from the heat and split lengthwise. This allows them cool and for some of the liquid to steam off.
3.Once cool enough to handle, scoop the cooked flesh into a food processor and add the tahini, lemon juice from 1 lemon and garlic. Process until smooth.
4.Taste and add a little salt, taste again, then add more salt, lemon juice and/or tahini.
5.While the mixture is processing, drizzle in the olive oil until you have a thick, smooth consistency.
6.Finish by adding the cumin seeds to taste and a final drizzle of olive oil. Store in the fridge until required.
7.Serve with grilled lamb steaks, charred wedges of iceberg lettuce and a dressing made with unsweetened yoghurt mixed with mint, lemon and olive oil.
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