There are many variations of this classically simple Greek dish. The yoghurt in this one gives a more mellow flavour. Cook the aubergine on the barbeque if you prefer.
Ingredients (Serves 4)
1 large aubergine
1/2 lemon, juice only
4 Tbsp extra virgin olive oil
A good pinch of ground cumin
1 garlic clove (2 if you like), crushed
1 tbsp chopped flat-leafed parsley
2 Tbsp authentic Greek yoghurt
Sea salt and freshly milled pepper
Method
Preheat the oven to 180C (350F). Place the whole aubergine on a baking tray and bake for about 45 minutes until the outer skin is crisp and the flesh feels tender in the centre. Allow to cool.
Cut the aubergine in half lengthways and scoop out the flesh into a bowl or pestle. Mash to a rough puree and mix in the lemon juice.
Gradually whisk in the olive oil as if you were making mayonnaise (use a blender if you prefer). Stir in the ground cumin, garlic, parsley and yoghurt, and season to taste.
Top with a some chopped parsley and a drizzle of olive oil, serve with toasted pitta fingers.
Recipes
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