Alastair Little, Richard Whittington
By Alastair Little and Richard Whittington
Originally thought to be Lebanese in origin, this sesame-and-garlic-flavoured purée crops up in similar forms throughout the Middle East, Turkey and Greece. Use small sweet purple aubergines with a good shiny and tight skin.
Preheat the oven to 250°C/475°F/gas 9. Cut the aubergines in half lengthwise and brush the cut surfaces with some of the olive oil, then season with salt and pepper. Bake for 2