Makes about 400g
This Middle Eastern-inspired dip has a pleasant, subtly smoky garlic flavour. Roasting aubergines until the skin is charred softens the flesh and mellows their flavour. Serve it with warm pitta bread and crudités as a vegetarian appetizer, or with other dishes, as part of a mezze meal.
2 smoked garlic cloves
freshly squeezed juice of 1⁄2 lemon
3 tablespoons extra virgin olive oil, plus extra to serve
1 tablespoon natural yogurt
a pinch of ground sumac
freshly chopped parsley
Preheat the oven to 200°C (400°F) Gas 6.
Place the aubergines on a foil-lined baking sheet and roast in the preheated oven for 1 hour, turning over halfway through, until charred on all sides. Place the hot aubergines in a plastic bag (so that the resulting steam will make the skin easier to peel off) and set aside to cool.
Peel the roasted aubergines and chop the flesh into chunks. Crush the smoked garlic with a pinch of salt into a paste. In a food processor, blend together the roast aubergines, smoked garlic paste, lemon juice and olive oil into a smooth purée. Season with salt.
Place in a serving bowl and spoon over the yogurt. Top with sumac, a little olive oil, add parsley and serve.
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