2 1/4 lb (1 kg) aubergines
1 small clove garlic, peeled
4 tbsp Greek yoghurt
3 - 4 tbsp fresh lime or lemon juice
3 tbsp extra-virgin olive oil
salt and pepper
1 small clove garlic, peeled
4 tbsp Greek yoghurt
3 - 4 tbsp fresh lime or lemon juice
3 tbsp extra-virgin olive oil
salt and pepper
Garnish with:
1 sprig parsley
1 black olive
1 black olive
Serve with:
pitta bread
method
1. Preheat the oven to 400°F (200°C) mark 6.
2. Leave the aubergines whole. Rinse them and place on the centre shelf of the oven to bake for 30 minutes, turning them after the first 15 minutes.
3. Take them out of the oven and leave to cool. Cut off the stalk ends, peel and cut lengthwise into quarters. If they have seeds inside, scoop these out neatly and discard.
4. Cut the flesh into small pieces and place in the food processor with the garlic, oil, yoghurt, lime or lemon juice, salt and freshly ground pepper. Process on high speed to a very smooth puree. Transfer the dip to a serving bowl.
5. Decorate the top with a sprig of parsley and an olive. If prepared in advance, cover with cling film and refrigerate. Serve at room temperature, with hot pitta bread.
2. Leave the aubergines whole. Rinse them and place on the centre shelf of the oven to bake for 30 minutes, turning them after the first 15 minutes.
3. Take them out of the oven and leave to cool. Cut off the stalk ends, peel and cut lengthwise into quarters. If they have seeds inside, scoop these out neatly and discard.
4. Cut the flesh into small pieces and place in the food processor with the garlic, oil, yoghurt, lime or lemon juice, salt and freshly ground pepper. Process on high speed to a very smooth puree. Transfer the dip to a serving bowl.
5. Decorate the top with a sprig of parsley and an olive. If prepared in advance, cover with cling film and refrigerate. Serve at room temperature, with hot pitta bread.
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