Читать книгу Home Cooking - Rachel Allen - Страница 91

There are many different versions of this popular Middle Eastern dip — sometimes it’s made with ground cumin or chopped mint, for instance. It is delicious served with the lamb koftas or just as a snack with some toasted pitta bread.

3 tbsp extra-virgin olive oil

2 aubergines

Salt and freshly ground black pepper

2–4 cloves of garlic, peeled and left whole

3 tbsp light tahini paste (sesame paste)

Juice of 1 lemon

125ml (4½fl oz) Greek-style yoghurt

2 tbsp chopped parsley

1 Preheat the oven to 190°C (375°F), Gas mark 5.

2 Drizzle 1 tablespoon of the olive oil over a baking tray. Cut the aubergines in half lengthways and place skin side down on the tray. Drizzle with another tablespoon of the olive oil and season well with salt and pepper. Add the garlic to the tray and bake in the oven for 20–30 minutes or until the garlic and aubergines are soft.

3 Once cool enough to handle, use a spoon to scoop the flesh from the skin of the aubergine. Discard the skin and put the flesh into a food processor with the garlic, tahini, lemon juice and the remaining olive oil. Blend until smooth and transfer to a bowl. Alternatively, place all the ingredients in the bowl and purée using a hand-held blender. Allow to cool.

4 Once cool, fold in the yoghurt and almost all of the parsley. Check the seasoning, adjusting if necessary, then spoon into a serving bowl and scatter with the remaining parsley.