Instructions

1. Preheat oven to 200°C. Line a baking tray with baking paper and place the aubergine on it. Roast for 35 to 40 minutes or until it’s soft.
2. Cool for 10 minutes, then scoop out flesh into a bowl.
3. Add the lemon juice, tahini, oil, garlic and salt and pepper. Add most of the spring onion. Mash with a fork until well combined or blitz for a few seconds with a stick blender. Transfer to a serving dish, cover and chill until ready to serve.
4. Drizzle with a drop of oil and garnish with paprika/parsley or spring onion just before serving.