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Baba ghanoush

From Christmas Live
For garlic fans everywhere, Merrilees Parker's gloriously pungent dip is unbelievable easy to prepare and every bit as delicious!

Baba ghanoush

Method

1. Prick the skins of the aubergines to avoid them exploding. Grill over a raw flame, under a very hot grill or on a red-hot grill pan until the skins are crispy and charred and the flesh very tender.

2. When they have cooled slightly cut off the tops and removes the charred skins, taking care to catch all the lovely juices. Tip into a large bowl and whisk in all the garlic, the lemon and tahini (you can cheat by using a food processor).

3. Finally stir in the yoghurt and mint.

4. Season to taste, adding a little more yoghurt or water if necessary. Serve with warm flatbread.

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Serves: 8

Prep: 20 min
Cook: 15 min

Ingredients
4 large Aubergines
4 garlic cloves, crushed
3 tbsp lemon juice
4 tbsp tahini paste
4 tbsp Greek yogurt
2 tbsp fresh mint, chopped
1 pinch salt and fresh ground black pepper