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Ingredients:
2 Large aubergine
1 clove garlic, peeled and crushed
2 Teaspoons lemon juice
2 Tablespoons olive oil
Salt
Freshly ground black pepper
2 Tablespoons chopped parsley
Garnish:
Chopped parsley
Lemon wedges
Directions:
Prick the aubergines all over with a fork, cut in half and place, cut side down, on a greased baking sheet. Bake in a preheated moderately hot oven (190′C/375′F, Gas Mark 5)for 30 to 40 minutes until softened. Peel, then blend the aubergines in an electric blender with the garlic and lemon juice, adding the oil a teaspoon at a time. Alternatively, chop the flesh finely and rub through a sieve, then add the garlic, lemon juice and oil in a steady stream, beating until smooth.
Season with salt and pepper to taste, stir in the parsley and spoon into ramekin dishes. Chill until required. Garnish with parsley and lemon wedges. Serve with whole meal toast.
Serves 4
