Smoked aubergine & tahini dip which is great for dipping your veggies into, or have the Middle Eastern way, and enjoy with fried Pita bread next to your favorite dish.

 Ingredients

• 1 large eggplant
• 1 garlic clove (optional)
• 2 TBSP tahini
• 1 TBSP Yogurt
• 1 TBSP Lemon
• Salt to taste
• Olive oil for topping
• Parsley leaves for garnish
• Pomegranate for garnish (optional)

Directions

• Place eggplant on a gas burner stove and grill by turning all sides until tender and well charred. this will take around 30 – 40 minutes.
• Turn off heat and allow eggplant to cool completely before peeling. Then cut in half, and scoop out the insides with a spoon into a large bowl.
• Using a wooden garlic masher, pound the garlic glove thin, then add the eggplant and mash into the garlic mixture.
• Add the tahini yogurt, salt, and lemon, and mix thoroughly using a fork until you have a rough paste.
• Spread paste into a serving dish and drizzle with olive oil.
• Garnish with parsley leaves and pomegranate and serve.