1 medium aubergine
1 clove garlic,peeled and crushed
120ml/4fl oz olive oil
1/2 cup black olives
Salt and freshly ground black pepper.
Rub the garlic cloves and aubergine with olive oil and roast until tender (around one hour) When the aubergine has cooled, peel the charred skin and discard.
Place all ingredients in a food processor and blend until a creamy consistency is achieved.
Serve with vegetable crudités for a perfect pre meal snack or healthy spread for sandwiches.