Prep: 10 mins | Cook: 45 mins | Serves: 2 cups
- Place eggplant and garlic on a baking tray and bake in a pre-heated moderate oven (170ºC-190ºC) for 30 minutes. Remove garlic, peel and return eggplant to oven for a further 15 minutes.
- Place eggplant, garlic, prunes and salt in a food processor and process until smooth. Add lemon juice, oil and tahini and process until well combined.
- Serve with Turkish bread.