MIDDLE EASTERN AUBERGINE AND TAHINI DIP

Preparation Method :

• Top and tail the aubergines and halve them lengthways. Arrange them on a large plate, cut sides down, and cover with kitchen paper.
• Cook on Full for 8 - 9 minutes or until soft. Scoop the flesh out of the skins directly into a food processor.
• Add the remaining ingredients and salt to taste. Process to a smooth and creamy puree.
• Spoon into a serving bowl and serve at room temperature.