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Prep Time 20 mins
Cook Time 35 mins
Servings 6
Calories 154 kcal


  • 2 aubergine medium
  • 2 cloves garlic crushed
  • 1 lemon juiced
  • 4 tablespoon .tahini
  • 2 tablespoon olive oil
  • ½ teaspoon ground cumin
  • paprika smoked
  • 1 tablespoon parsley chopped


  • Preheat the oven to 450°F(230°C).Line a large baking tray with baking paper.  
  • Halve the aubergines lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared tray with the halved sides down, roasting them for 35-40 minutes until the flesh is very tender
  • Once aubergines are cooked, set them aside to cool, then scoop out the flesh with a spoon, discarding the skin. 
  • Place the flesh on a sieve and leave for a bit (the longer, the better) to allow all the excess liquid to drain away.
  • Place the flesh in a bowl, add the garlic, lemon juice, tahini, olive oil, and cumin. Mash everything with a fork, and continue stirring and mashing until the mixture is creamy—season to taste with salt
  • Transfer to a serving bowl and sprinkle with smoked paprika and chopped parsley to garnish.


Calories: 154kcalCarbohydrates: 12gProtein: 5gFat: 10g
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