AUBERGINE DIP
2 aubergines
2 tbsps lemon juice
Spicy hot paste (See above recipe)
1 tbsp chopped parsley
2 tbsps olive oil
Salt to taste
1
Preheat oven to hot. Pierce the aubergines in several places with a fork and place them on an oven tray. Bake for about 1 hour or until soft. Cool for 15 minutes. Remove the skin and chop the flesh coarsely. Place in a bowl, add the lemon juice (this will prevent the aubergines from discolouring), the spicy hot paste and the parsley and season with salt. Mix well and add the olive oil on top. Decorate with sesame seed.
