Cut the aubergine (s) in half lengthwise and season the cut surfaces with salt and pepper. Lay the aubergine halves cut side down on the baking tray and
While the aubergines are cooking, toast the sesame seeds in a dry heavy pan over a low heat. Reserve.
With a metal spoon, scoop out the aubergine flesh into a food processor.
Peel, smash and finely chop the garlic. Destalk the parsley and juice the lemon. Add these to the aubergine, reserving some parsley for garnish. Season generously with salt and pepper and whizz to a purée. Continuing to process, pour in the olive oil through the feeder tube. You want a scoopable consistency, so add more oil if you think it needs it. Taste, adding more lemon juice and more salt and pepper if you think it needs them.
Spoon some purée into the centres of 4 flat serving plates. With the spoon, spread the purée in a spiral to fill the plate. Scatter over the toasted sesame seeds. Dribble over some olive oil and scatter over the reserved parsley.
© 1995 Alastair Little. All rights reserved.