SMASHED EGGPLANT TAHINI, GARLIC & LEMON

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Step 1

ON THE DAY Preheat the oven to 350°F. Before you cook the chicken (page 176), prick

Step 2

3 eggplants (8 oz each), place in a pan with 1 bulb of garlic and roast for 1 hour 20 minutes, or until soft. Remove and leave to cool.

Step 3

Squeeze the soft garlic flesh out of the skins into the pan. Halve the eggplants

Step 4

lengthways, scoop out the middles, discarding the skin, then squash and break up the

Step 5

flesh with a fork. Add 2 tablespoons of tahini, squeeze in the juice of 1 lemon, finely

Step 6

chop and add the leaves from ½ a bunch of Italian parsley (½ oz), drizzle with 1 tablespoon of extra virgin olive oil, season to perfection, tasting and tweaking, and

Step 7

mix well.