Ingredients
To serve
Method
Roasted aubergine dip
1.Heat oven to 190°C fanbake.
2.Slice the aubergines in half and lay cut side up on a line oven tray.
3.Drizzle with a little olive oil and roast until softened around 25 minutes.
4.Remove from oven and allow to cool.
5.When cool, scrape the flesh from the skin. Discard skin and roughly chop aubergine flesh.
6.Place in a bowl. Add the garlic, cumin, and yogurt.
7.Mix the tahini with the juice of one lemon to loosen and add this to the aubergine. Mix well to combine.
8.Mix again. Season with salt and pepper and maybe a little lemon juice, if required.
9.Refrigerate until serving.
To serve
10.Serve at room temperature accompanied with Flatbread.
