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| 1/2 | medium | aubergine | |
| 1 | each | garlic clove | crushed |
| 1 1/2 | tablespoons | tahini | |
| 1 | x | lemon juice | juice of 1 lemon |
| 1 | tablespoon | olive oil | |
| Garnish | |||
| 1 | x | sesame seeds | toasted |
| 1 | x | cayenne pepper | |
| 1 | x | parsley leaves | flatleaf |
1. Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for 25-30 minutes until tender. Cool slightly , then peel and puree the flesh in a blender or processor.
2. Add the garlic, tahini and lemon juice and process until mixed. With the motor running, drizzle in the oil to make a smooth paste. Season to taste.
Transfer to a serving dish, garnish and serve cold with pitta bread.
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Aside from great food, Thanksgivings also involve teamwork. Everyone can pitch in and try to help out the one aunt and uncle who are hosting the dinner. ...