16 February 2011
Pop aubergines directly onto the gas flame and allow to blacken all over. Then cut off the tops, and scrape the softened flesh off the burnt skin. In a bowl, mash into the flesh a tblspn of the best organic tahini - I use quite a rough one - a clove of garlic, about three tblspns Greek yoghurt, and juice of half a lemon plus salt to taste. Mash thoroughly, but leaving some texture behind. Allow flavours to blend in fridge overnight when it will slightly set. When you are ready to spread, heat a frying pan, and toast for seconds only some sesame seeds until just golden (watch like hawk). Spread the aubergine mixture onto the toasts, and sprinkle with sesame seeds.