Eggplant and Yogurt Dip

 

Ingredients

 

Serve 4-6

• 3 large eggplants/aubergines

• 2 cups/500 ml thick plain yogurt

• 2 cloves garlic

• 4 tbsp extra-virgin olive oil

• 2 tbsp fresh lemon juice

• salt and freshly ground black pepper to taste

• thinly sliced tomatoes, to garnish

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Method:

1. preheat the oven to 400°F/200°C/gas 6. Prick the eggplants all over with a fork and place them on a baking sheet.

2. Bake for 1 hour, or until softened. Let cool completely.

3. Cut the eggplants in half lengthwise and scoop out the flesh with a spoon. Squeeze out any excess water with a fork.

4. Process the eggplants in a food processor or blender with the yogurt, garlic, oil, lemon juice, salt, and pepper until smooth.

5. Transfer to a serving dish and chill in the refrigerator for at least 30 minutes. Garnish with the tomatoes.

6. Serve with pita bread or toast.