Smokey and creamy aubergine puree

The smokiness of the aubergine is the star of this dip.

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 2-3 Aubergines, depending on size
 3 tbsp tahini
 Juice of 1 lemon
 200g Yoghurt, full fat or greek
 1 tbsp extra virgin olive oil
 2 smoked garlic cloves crushed
 Salt
 Extra virgin olive oil to drizzle over when serving
 Chopped parsley to garnish

1

Pre-heat the oven to its highest temperature – about 240c

2

Prick the aubergines a couple times to prevent explosions

3

Wrap in foil and bake on a tray for 45-55 minutes until soft and the skins are wrinkled

4

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

5

In a bowl, whisk the tahini and lemon juice, then whisk in the yoghurt and olive oil

6

Add the aubergine flesh, the garlic and some salt and give it a really good whisk to mix it all together

7

Check it for flavour, add more salt or even more garlic if you need to!

8

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

 2-3 Aubergines, depending on size
 3 tbsp tahini
 Juice of 1 lemon
 200g Yoghurt, full fat or greek
 1 tbsp extra virgin olive oil
 2 smoked garlic cloves crushed
 Salt
 Extra virgin olive oil to drizzle over when serving
 Chopped parsley to garnish

Directions

1

Pre-heat the oven to its highest temperature – about 240c

2

Prick the aubergines a couple times to prevent explosions

3

Wrap in foil and bake on a tray for 45-55 minutes until soft and the skins are wrinkled

4

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

5

In a bowl, whisk the tahini and lemon juice, then whisk in the yoghurt and olive oil

6

Add the aubergine flesh, the garlic and some salt and give it a really good whisk to mix it all together

7

Check it for flavour, add more salt or even more garlic if you need to!

8

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

Smokey and creamy aubergine puree

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