This is a little bit like a Baba Ganush, which also contains tahini paste and crushed cumin. Sometimes I put chopped parsley, mint, marjoram or coriander in too. Its delicious spread on garlic toasts too
Cut the aubergine in half length ways and place skin side down on a baking tray.
Drizzle with a little of the olive oil and season.
Add the whole peeled cloves of garlic to the tray and bake in a moderate oven for 20-30 min or until the garlic and aubergine are soft.
Using a metal spoon scrape the flesh from the skin of the aubergine.
Discard the skin and put the flesh into a food processor with the garlic, olive oil and lemon juice.
Blend until smooth.
Check for seasoning
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