Demonstration chef Roberta Siao’s take on the classic Middle Eastern aubergine dip
2 garlic cloves, crushed with 1 tsp salt in a pestle and mortar
4 tbsp Greek yoghurt
2 tbsp extra virgin olive oil
1 tbsp flat leaf parsley, chopped (optional)
Prick the aubergines with a fork. Grill the aubergines until the skin is charred and blackened and the flesh feels soft when you press it. This will take approximately 15-20 mins, turning halfway through cooking. Alternatively, roast the whole aubergines in the oven until they look soft and smaller in size, around 20 mins.
When cool enough to handle, cut the aubergines in half and scoop out the flesh. Mix the soft flesh with the garlic paste and yoghurt.
Place in a serving dish and finish with a drizzle of olive oil and sprinkle the parsley over the top. Serve with pitta bread.
Recipe: Roberta Siao