• 1 large aubergine, about 750 g (1½ lb), trimmed and cut into thick chunks
  • 8 tablespoons extra virgin olive oil
  • 1 garlic clove, crushed
  • ½ teaspoon smoked paprika
  • 3 tablespoons tahini
  • juice of 1 lemon
  • 1 tablespoon chopped flat leaf parsley
  • salt and pepper
  • 6 mini flour tortillas, cut into triangles
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt flakes

Put the aubergine in a bowl with 6 tablespoons of the extra virgin olive oil and toss well. Transfer to a large roasting tin and roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 25 minutes until soft and lightly charred in places. Leave to cool.

Transfer the aubergine to a food processor and add the garlic, ¼ teaspoon of the smoked paprika, the tahini, lemon juice, half the chopped parsley and plenty of salt and pepper. Process until smooth, then transfer to a serving bowl.

Mix the remaining extra virgin olive oil with the remaining paprika and use to swirl over the top of the dip. Scatter with the remaining chopped parsley.

Brush each tortilla triangle lightly with the olive oil and spread out on 1–2 large baking sheets. Sprinkle with the salt and cook under a preheated medium grill for 1–2 minutes until lightly crisp and golden. Arrange around the bowl of dip and serve.

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