- 1 aubergine
- 0.25 cup lemon juice
- 0.25 cup tahini
- 3 cloves garlic, minced
- pinch of ground cumin
- 1 tablespoon extra virgin olive oil
- 1 tablespoon flat leaf parsley chopped
- 0.25 cup black olives pitted and chopped
Preheat oven to 200 degrees C. Lightly grease a baking sheet.
Place aubergine on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and let cool. Peel off skin.
Place aubergine, lemon juice, tahini, cumin, garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer aubergine mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.