Baba ghanoush

2 medium aubergines
2tbsp tahini
2 garlic cloves
75g yoghurt
1tbsp olive oil
1 lemon
  • Preheat your oven to 200C
  • Slice each aubergine into about 8 pieces and put onto to a baking sheet with the skins facing up
  • Bake for about 30 minutes until the skin is black
  • Remove from the oven, let cool slightly then scoop out the flesh from the aubergine
  • Place the flesh into a bowl, then using a fork, mash into a paste
  • Squeeze the lemon and finely chop the garlic
  • Add the tahini, about ¾ of the lemon juice, garlic and yoghurt and mix well
  • Season with salt, then taste and add more tahini and / or lemon juice, if needed
  • Transfer the mixture to a serving dish and drizzle with olive oil.
Original Source: 

Izzy Silvester