Preparation Time: 15 MINS
Cooking Time: 45 MINUTES
1 large aubergine
1 clove garlic, crushed
2 tablespoons *tahini
1 teaspoon salt
1 tablespoon lemon juice
3 tablespoons natural yoghurt
2 teaspoons olive oil, for garnishing
juice of half a lemon, for garnishing
Preheat oven to 180ºC (350ºF) Gas mark 4 for five minutes. Place whole aubergine on a baking tray and bake for 45 minutes until outer shell is crisp and inside is soft. Set aside to cool for 20 minutes.
Split open the aubergine by cutting in the centre, and scoop out the flesh into a medium sized bowl. Discard the skin.
Next add the garlic, salt, lemon juice, yoghurt, tahini and mash by hand until a smooth puree is achieved, or place in a blender and pulse for 5 seconds.
Note: Spoon onto a serving dish. Garnish with olive oil and lemon juice. Decorate with parsley, olives or paprika. Serve chilled or at room temperature with pitta bread.