Ingredients

Method

• 2 large brinjals
• 1 T olive oil
• 3 cloves crushed garlic
• Juice of 1 lemon
• 1 T olive oil
• ½ cup flat-leaf parsley
• Dried chillies
• Seasoning, to taste

Method

Ingredients

Preheat the oven to 180°C.

Rub large brinjals with olive oil and prick all over with a fork. Place on a baking tray and roast for 20 minutes, or until softened.

Scoop out the flesh and combine with cloves crushed garlic, the juice of 1 lemon, olive oil, chopped flat-leaf parsley, torn dried chillies and seasoning, to taste.

Serve with sheets of crisp flatbread.