A great dip to make for picnics, parties or simply for snack time. Barbecuing the aubergines first provides maximum smoky flavour.
- Prepare25 mins
- Cook50 mins
- Total time1 hr 15 mins
- 2 large aubergines
- 1 tbsp tahini
- 1 , juice
- 1 clove/s garlic, finely grated
- 1 heaped tbsp Greek yogurt
- 3 tbsp olive oil
- ½ x 25g pack flat leaf parsley, leaves finely chopped
- 2 tbsp pomegranate seeds
Grilling the aubergines on a barbecue will provide maximum smoky flavour, but they can also be cooked over a gas hob lined with foil or in the oven. If using the hob, carefully char the aubergines over a flame with tongs for 18-20 minutes, making quarter turns regularly, until the skin is blackened and the flesh tender. Set aside to cool. If using the oven, preheat to 190ºC, gas mark 5, and roast for 45-50 minutes, until softened all the way through.
When cool enough to handle, halve the aubergines. With a fork, scoop the flesh into a sieve; drain over a bowl for around 20 minutes. In a large bowl, whisk together the tahini, ½ the lemon juice, the garlic, yogurt and 2 tbsp olive oil; season. When the aubergine is ready, roughly chop it, and add along with most of the parsley; mash it in with a fork. Mix and taste, seasoning and adding more lemon if needed. Serve in a shallow bowl, drizzled with the remaining 1 tbsp oil and sprinkled with the remaining parsley and the pomegranate seeds.
Typical values per serving when made using specific products in recipe