Ingredients:

• 3 – large black shiny brinjals, cook on flame or in oven
• 3 tbsp – thahina
• 1 tbsp – Olive oil
• 2 tbsp – Lime juice
• 3 flakes/seeds/cloves – garlic, smashed
• 1 tsp – salt, for taste
• 3 – medium green chillies, remove stem and crush into a paste

Method:

1. Make 2 or 3 slits in each brinjal. Cook over charcoal, under a hot grill or in an oven, until the skin turns black and the flesh feels soft when poked with a finger.
2. When cool enough to handle, peel the aubergines, scraping off and reserving any flesh that comes away with the skin.
3. Put the flesh in a large bowl and mash with a fork.
4. Add the garlic and salt and continue to mash or pound the mixture, until it is reduced to a pulp.
5. Add the tahina paste, lemon juice and chilli paste. Stir thoroughly.
6. Spoon the mixture on to a large plate, smooth it over with the back of a spoon and sprinkle cumin.
7. Dribble the olive oil over the top and garnish, with the chopped coriander leaves or parsley and black olives.

Recipe courtesy of Walter