You will need
2 large aubergines
1 clove garlic, crushed with a pinch of salt
Juice of ½-1 lemon
3 tbsp Greek extra-virgin olive oil
Sprigs of parsley, leaves removed and chopped
1 small ripe tomato, diced finely
Method
1. Preheat the oven to the highest setting. Put the aubergines on a foil-lined tray and cook for around 30 minutes, until blistered and soft.
2. Peel when slightly cool, cut in half and put in a colander, sprinkle with a little salt on the cut side, turn upside down and leave for 10 minutes, so the juices drain off.
3. Squeeze the aubergines a little, chop finely and put in a bowl with the garlic, lemon and two tablespoons of the oil. Whisk with a fork. Test for seasoning, before serving with the rest of the oil spooned over, plus a scattering of parsley and chopped tomatoes.
Recipe, Linda Tubby
Click here to go to the original article on Red Online
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