3 medium eggplant/aubergines
4 tbsp lemon juice
4 tbsp tahini (sesame paste)
1 tbsp garlic infused oil
1 tbsp olive oil
salt, to taste
Bake whole eggplant/ aubergines in a moderate oven until soft.
Allow eggplant/aubergines to cool slightly. When cool enough to handle, split the eggplant/aubergines and scoop out the flesh into a bowl. Add the lemon juice to prevent browning.
Add the tahini, garlic oil, olive oil and salt to the eggplant/aubergine mixture and mash together thoroughly with a fork. The mixture should be the consistency of lumpy double cream. For a smoother texture, you can blend in a food processor.