The smokiness of the aubergine is the star of this dip.
Pre-heat the oven to its highest temperature – about 240c
Prick the aubergines a couple times to prevent explosions
Wrap in foil and bake on a tray for 45-55 minutes until soft and the skins are wrinkled
When they are cool, peel of the skins and scrape the flesh into a colander and mash it down letting the juices drip out into a bowl
In a bowl, whisk the tahini and lemon juice, then whisk in the yoghurt and olive oil
Add the aubergine flesh, the garlic and some salt and give it a really good whisk to mix it all together
Check it for flavour, add more salt or even more garlic if you need to!
Pour into your serving dish or spread out on a plate, drizzle with oil, sprinkle with parsley and serve with toasted pitta, flat breads or vegetable crudités
Ingredients
Directions
Pre-heat the oven to its highest temperature – about 240c
Prick the aubergines a couple times to prevent explosions
Wrap in foil and bake on a tray for 45-55 minutes until soft and the skins are wrinkled
When they are cool, peel of the skins and scrape the flesh into a colander and mash it down letting the juices drip out into a bowl
In a bowl, whisk the tahini and lemon juice, then whisk in the yoghurt and olive oil
Add the aubergine flesh, the garlic and some salt and give it a really good whisk to mix it all together
Check it for flavour, add more salt or even more garlic if you need to!
Pour into your serving dish or spread out on a plate, drizzle with oil, sprinkle with parsley and serve with toasted pitta, flat breads or vegetable crudités