Aubergine

The name is given by British but originates from french aubergine. This sweet, shiny fleshy vegeatble grown across world is popular as Egg plant and dark purple in color, in other regions it is red to pink to pink white stripes to almost white to various shades of green (Most famous Indian vegetable: The Brinjal). It is round to oblong to very long in shape and small to large in sizes. Used in myriad kinds of dishes worldwide.

Description
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Ingredients

 * 1/2 	med  	Aubergine
 * 1 		Crushed garlic cloves
 * 1 1/2 	tbsp 	Tahini
 * 1/4 		Juice of 1 lemon
 * 1 	tbsp 	Olive oil
 * Seasoning
 * GARNISH
 * Toasted Sesame seeds
 * Cayenne Pepper
 * Flatleaf Parsley

Directions
1 	 preheat the oven to 200c/400f/gas Bake the aubergine for 25-30 minutes until tender.

2 	Cool slightly, then peel and puree the flesh in a blender or processor.

3 	Add the garlic, tahini and lemon juice and process until mixed.

4 	With the motor running, drizzle in the oil to make a smooth paste.

5 	Season to taste.

6 	Transfer to a serving dish, garnish and serve cold with pitta bread