1 large aubergine (Brinjal)
1 clove garlic, crushed
2 tablespoons tahini (Sesame paste)
1 teaspoon salt
1 tablespoon lemon juice
3 tablespoons natural yoghurt
2 teaspoons olive oil, for garnishing
Juice of half a lemon, for garnishing
- Preheat oven to 180ºC (350ºF) for five minutes. Place whole Brinjal on a baking tray and bake for 45 minutes until outer shell is crisp and inside is soft. Set aside to cool for 20 minutes.
- Split open the brinjal by cutting in the centre, and scoop out the flesh into a medium sized bowl. Discard the skin.
- Next add the garlic, salt, lemon juice, yoghurt, tahini and mash by hand until a smooth puree is achieved, or place in a blender and pulse for 5 seconds.
- Spoon onto a serving dish. Garnish with olive oil and lemon juice. Decorate with parsley, olives or paprika. Serve chilled or at room temperature with pitta bread.
This goes to Chutney / Dip Mania at Mane Adige