A recipe from the Good Food collection.
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- Halve the eggplants lengthways and put in a colander. Sprinkle with salt and leave over a bowl for 15–20 minutes. Rinse and pat dry. Preheat the oven to 180°C (350°F/Gas 4).
- Bake the eggplants for 35 minutes, or until soft. Peel off the skin and process the flesh with the garlic, lemon juice, tahini and oil. Season and process for 20–30 seconds. Serve with bread.