- 1 medium sized eggplant
- 4 Tbl olive oil
- 5 cloves garlic
- 2 Tbl tahini
- ¼ cup yoghurt
- Salt and pepper
Set oven to 200°C.
Cut eggplant in half lengthways, sprinkle with a little salt and 2Tbl oil.
Add 4 cloves of garlic to the pan and cook in the oven for 20 minutes or until soft.
Turn the eggplant halves once during cooking, so they finish cooking face down.
Put the eggplant, skin and all, the roasted garlic, the one raw clove of garlic, the
remaining oil, tahini and yoghurt into a food processor and whirr up.
Season with salt and pepper to taste.
Serve as a spread, or as a dip, or even to thicken sauces, it is especially good for thickening curries.