- 2 large aubergines
- 1 tbsp maple syrup
- 1 garlic clove, crushed
- 2 tbsp tahini or peanut butter
- 2 tbsp ground almonds
- juice of 1/2 lemon
- 2 tbsp fresh mint leaves or 1tsp dried mint leaves
- 1 tsp ground cumin
- drizzle of olive oil
- salt & paprika
Cut the aubergines in half and grill them in the oven at 200°C for about 30m min or until browned. Remove the peel and leave the flesh to drain in a colander.
Squeeze out the liquid from the aubergines and place in a blender. Add all the other ingredients. Process to a smooth paste, add more olive oil if necessary. Add a little salt and paprika to taste.
Serve with flat bread.
