Preheat oven to 400°F / 200°F / gas mark 6.

Wash the aubergines and prick all over with a fork. Bake whole in the oven for 30 minutes or until tender.

Remove the aubergines from the oven and scoop out all the flesh.

In a food processor, add the aubergine flesh with the lemon juice and blend until smooth.

Blend in the salt, garlic and Cypressa Tahini.
Leave to cool then stir in the parsley and Cypressa Pine Kernals.

Serve as a dip and drizzle with Cypressa Extra Virgin Olive Oil.