|Extra virgin olive oil||2 Tablespoon (Plus More For Brushing)|
|Freshly ground black pepper||1|
|Garlic||2 Clove (10 gm)|
|Balsamic vinegar||3 Tablespoon|
|Fresh parsley||1 Cup (16 tbs), finely chopped (A Handful)|
Preheat the oven to 190°C/375°F/gas mark 5.
Cut the aubergine in half lengthways, brush with olive oil and season with black pepper.
Put in the oven and cook for 35 minutes.
Remove the aubergine from the oven and, using a spoon, scoop out all the flesh.
Put in a blender with the olive oil, garlic and vinegar and whizz to a chunky texture.
Stir in the parsley and serve.