This dip is also very good as a spread on sandwiches or an accompaniment to grilled meats.
Ingredients (Serves 4)
1 large eggplant (about 500g)
1 tablespoon olive oil
1 tablespoon tahini
juice of 1/2 lemon
1/4 cup natural yoghurt
2 garlic cloves, crushed
1/2 teaspoon ground cumin
salt and pepper
Method
Preheat oven to 200 C.
Prick the eggplant in about 6 places with a fork. Put it in a baking dish and bake until the skin blisters, collapses and the flesh underneath feels
very soft. About 1 hour.
Remove eggplant from oven, cut it open lengthways while still hot. Let the juices flow out.
Scoop out the flesh, put it in a bowl. Add oil while the eggplant is hot and mash with a potato masher. Add lemon juice and mix well.
Add tahini, yoghurt, garlic, cumin, salt and pepper. Mix well. When completely cool, transfer the dip into an airtight container and store in the fridge.
