Aubergine Dip

Ingredients

• 3 large aubergines (about 1kg total)
• 3 cloves garlic, minced
• Juice of 1 large lemon
• 100ml extra virgin olive oil
• 2 tbsp Greek yogurt (optional, for creaminess)
• 1 tbsp red wine vinegar
• Salt and black pepper to taste
• To serve:
• Extra virgin olive oil for drizzling
• Fresh parsley, chopped
• Pomegranate seeds (optional)
• Warm pita bread
• Cherry tomatoes

Method

1. Preheat your oven to 200°C (180°C fan). Line a baking tray with foil or parchment paper.

2. Pierce the aubergines several times with a fork to prevent them from bursting. Place them whole on the prepared tray.

3. Roast for 45-50 minutes, turning halfway through, until the skins are charred and blistered and the flesh is completely soft when pressed. For extra smokiness, you can char them directly over a gas flame or on a barbecue, turning regularly.

4. Remove from the oven and allow to cool for 10 minutes until cool enough to handle.

5. Cut the aubergines in half lengthways. Scoop out all the flesh with a spoon, discarding the skin and any large seed pockets (too many seeds can make the dip bitter).

6. Place the aubergine flesh in a colander and let it drain for 10 minutes to remove excess liquid.

7. Transfer the drained aubergine to a food processor. Add the garlic, lemon juice, olive oil, yogurt (if using), vinegar, salt, and pepper.

8. Pulse until you reach your desired consistency. Some prefer it completely smooth, while traditionally it's left slightly chunky. Don't over-process or it can become gluey.

9. Taste and adjust the seasoning with more lemon juice, salt, or pepper as needed. The flavour should be bright and smoky.

10. Transfer to a serving bowl, cover, and refrigerate for at least 1 hour. Serve drizzled with olive oil, sprinkled with parsley and pomegranate seeds if using. Accompany with warm pita bread and fresh vegetables. Keeps in the fridge for up to 3 days.