Brush with olive oil. Season with smoked paprika, salt and pepper.
Transfer the aubergine, cut side up, in a lined baking tray.
Roast for 35 mins. until tender.
Cool. For two of the pieces scoop out the flesh leaving the skin behind.
For the other two leave a rim of 1 cm round the edge so that they will be used as serving vessel. Transfer aubergine flesh to the strainer over a mixing bowl.
Stir the eggplant to release some moisture. Put the flesh into a clean bowl.
Add the garlic, lemon juice, tahini, half the parsley, olive oil, salt and pepper and mash with a fork.
Transfer the mixture in the aubergine shells.
Drizzle some more olive oil and sprinkle some more parsley.
Serve with black olives and toasted gluten free pita bread.
Mathese Quattromani enjoys growing, cooking as well as eating vegetables. Whenever possible uses local fresh vegetables. Finding time to eat healthy is a priority.
