2 large aubergines
2 bell peppers
4tsp tahini
2 lemons, juice of
2 cloves of garlic
½tsp paprika
2tbsp olive oil
1tsp balsamic vinegar
Yoghurt
Salt and pepper
Preheat the oven to 400°F .
Halve the aubergine, remove the stem and prick all over with a fork. Deseed the peppers. Place on a greased baking sheet and bake for 30 to 40 minutes until very soft. Cool slightly then remove the flesh from the aubergine and peel the peppers. Blend with the other ingredients in a food processor.