Aubergine Dip


250g/8oz Aubergine (Eggplant)

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Tahini (check ingredients)

100g/4oz Natural Yoghurt

1 Garlic Clove, crushed

1 tbsp Fresh Parsley, chopped

Salt and Pepper


1. Preheat the grill to very hot then grill the aubergine for about 20 minutes, turning to cook evenly, until the skin has blistered and blackened.

2. When cool enough to handle, remove the skin place in a food processor with the remaining ingredients and blend to a smooth puree. Spoon the puree into a serving dish and garnish with the parsley.