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Roast the aubergines at 200°C for 1 hour.
Make the dressing by mixing the sun-dried tomato puree (or sun-dried tomatoes), runny tahini, extra virgin olive oil, sea salt, and lemon juice.
Finish the dish with fresh thyme and serve with flatbread.
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Roast the aubergines at 200°C for 1 hour.
Make the dressing by mixing the sun-dried tomato puree (or sun-dried tomatoes), runny tahini, extra virgin olive oil, sea salt, and lemon juice.
Finish the dish with fresh thyme and serve with flatbread.