Approx cost: €3
Approx calories (per 100g): ~80
Approx preparation time: 30 minutes
I love this stuff – seriously – give me a bowl of hummus and a bowl of this and a loaf of bread and I’m in heaven. This is actually really healthy and makes a fantastic dip or accompaniment with meat such as lamb. If you’re like me you’ll love the fresh taste of the lemon, so this recipe is quite lemon-heavy – feel free to half the amount if you find it too much.
Ingredients
Ingredients you'll need for this dish
– 2 good-sized Aubergines
– Juice from 1 lemon
– 1 small 25g pot of natural yoghurt
– ~3 cloves of garlic
– 1 tbsp Tahini paste
– 1 tsp ground Cumin
– 1 tsp Rock salt
– 1 tsps freshly ground Pepper
– 2-3 tbsps Olive oil
You’ll also need
Food Processor
Instructions
- Start by heating your grill to high. Make holes in the aubergines all over with a fork and put them under the
grill. Grill until the skins are blackish, around 25 minutes, turning regularly to ensure even cooking and then remove from the grill. 
Allow the aubergines to cool for a few minutes before removing the skins, which should peel right off. Cut them in half length-ways and put into a sieve or collander to allow any extra liquid to drain away. Meanwhile, pound up the garlic and rock salt in a pestle and mortar – alternatively, chop the garlic finely.- When extra liquid has drained away from the aubergines place all the rest of the ingredients in a food processor – Grilled aubergine, lemon juice, yoghurt, tahini paste, garlic/salt mix, ground black pepper, ground cumin – you can also add in a tablespoon of olive oil. Blend thoroughly until smooth – around a minute – and then transfer to a bowl for serving. Drizzle the rest of the oil over the top before serving!
Nom nom
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