Super simple and so tasty! Perfect enjoyed with some toasted pittas to dip.
2 large aubergines
2 small or 1 large clove of garlic
2-3 tbsp Oak Smoked Yorkshire Rapeseed Oil
Juice of half a lemon
1/2 tsp ground cumin
A good pinch of salt
1 tbsp Greek yogurt
A small bunch fresh coriander
A a handful of toasted seeds
Start by halving your aubergines, score the flesh without puncturing the skin, drizzle over 1-2 tbsp of the Oak Smoked Yorkshire Rapeseed Oil and rub into the whole aubergine. Pop onto a baking tray and bake in a pre heated oven at 170C Fan for 40-50 mins until the flesh is soft and cooked.
Once cooked remove from the oven and allow the aubergines to cool on the tray until cool enough to handle.
When you are ready to make your dip simply add the garlic to your food processer and blitz. Then add in you aubergine flesh and any juices that may have run out onto your tray (you want to discard the skin) another drizzle of your Oak Smoked Rapeseed Oil, the lemon juice, cumin, salt and Greek yogurt. Blitz untill smooth.
Serve in a dish with another little drizzle of oil, some chopped coriander and a sprinkling of toasted seeds. Enjoy!