- 2 medium eggplants
- 1 clove garlic, crushed with 1 teaspoon sea salt
- juice of 1 lemon
- 1 tablespoon tahini
- 150g natural yoghurt
- salt and freshly ground black pepper
- extra virgin olive oil
Prick the eggplants and then cook over barbecue or gas hob until skin has charred and flesh is tender. Remove from heat and leave to sit until cool enough to handle.
Remove the stem and scoop out the flesh into a bowl. Mix the garlic, lemon juice, tahini and yoghurt with the eggplant. Season to taste with salt and freshly ground black pepper and drizzle with a little olive oil.