Go on, up the comfort factor with a helping of rich puree.
- Preheat a barbecue or chargrill pan on medium-high. Grill eggplants, turning, for 30-35 minutes or until charred and tender. Halve eggplants and place in a colander for 30 minutes to cool and drain.
- Scoop out flesh and discard skin. Process eggplant flesh, tahini, lemon juice and extra virgin olive oil until smooth. Season. Serve with lamb.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set