1 aubergine
1 lemon
garlic
tahini
sea salt
1
Prick the eggplants all over with a fork, put on a plate, and cook in the microwave on high for 6–10 minutes, depending on the power of the machine. You will know when the vegetables are done when they are tender to the touch and the skin has changed colour from deep purple-black to purple-green-brown.
2
Allow the eggplants to cool, then peel while you cook the garlic. The eggplant skin will come away easily, like an orange peel. Put the garlic on a plate and cook in the microwave very quickly, about 1 minute. You will know when it’s done when the kitchen is filled with the sweet aroma of garlic. Don’t let it overcook, or it will shrivel into nothing.
3
Allow the garlic to cool and then squeeze the bulb from the skin.
4
Mash the eggplant and garlic together, then whizz with the tahini, lemon juice, salt, and finally the olive oil. Whizz until it has become a thick puree/dip.