Serve this rich, smoky dip as part of a mezze with olives and flatbread.
Serves 4 people
Method
- Pre heat the oven to 230 degrees. Halve the aubergines and place flesh side down onto a baking tray. Roast for approximately 30 minutes or until very soft and deflated.
- Set aside and allow to cool. Scoop out the flesh and discard the skins.
- Break up with a fork in a bowl.
- Finely mince the garlic and add it to the aubergine.
- Add the tahini, lemon juice, greek yoghurt, sumac and a drizzle of olive oil.
- Taste for seasoning and add salt and pepper.
- Add more tahini or lemon juice to suit your taste.
- Stir well and serve.
Ingredients
Prep: 40 mins
Cook: 40 mins
2 aubergines
2 tbsp tahini
Juice of 2 lemons
1 clove garlic
1 tbsp greek yog (or plant based yoghurt)
Salt and pepper
½ tsp Sumac
Olive oil
