Middle Eastern aubergine dip.
Tahini paste is made from sesame seeds and is a staple in the Mediterranean and Middle East cooking.
2 small or 1 large aubergine
3 tbsp plain yogurt
1 clove garlic
2 tbsp tahini paste
2 tsp cumin powder
3 tbsp olive oil
1 lemon/lime juice
Choose one of the following ways cook the aubergine.
1 Place the aubergine on each burner turn every few minutes, until the surface of the aubergine is soft charred and crispy,leave to cool.
2 Preheat the oven to GM 8, 220C, 450F. Prick the eggplants all over with a fork this stops the aubergine exploding. Place on a baking sheet and roast until softened, about 20 minutes. Remove from the oven and leave to cool.
3 Remove green stalk from the aubergine and prick it all over with a knife.
Place in dish cover with Clingfilm and microwave For 5-8 min till cooked leave to cool.
4 Or on the barbecue, cook the aubergine on the barbecue till it is soft, charred and crispy, leave to cool.
5 For this recipe I cooked the aubergine in the microwave,
Slit the aubergines length ways and scoop out the flesh, discard the skins.
Place aubergine and the rest of the ingredients into a food process and mix till creamy. Taste and adjust the seasonings.