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Heat oven to 180C and bake eggplant drizzled with olive oil for 45 minutes or until crispy and dark golden brown. I used little pencil eggplants from my backyard which were a little hard so I doused them with olive oil and salt before baking them which made them gooey and soft, and the olive oil that had soaked into them gave the final product a nice glossy sheen and consistency.

I mean think about it – so velvety with smoky, earthy flavour of eggplant, nuttiness of tahini and a sparkle of lemon. It’s made with eggplant (aubergine), olive oil, lemon and usually with tahini and various seasoning.

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