Baba Ganoush: Aubergine Dip

We had a lot of this in Syria, in fact with every single meal, it was delcious. This roasted aubergine dish is part of my Golden Jubilee Series


Ingredients

2 Aubergines
2 cloves garlic (minced)
2 tablespoons tahini (sesame seed paste)
1 tablespoon lemon juice
2 tablespoons yogurt
salt
black pepper
olive oil to drizzle
Parsley for garnish

1. Wash the aubergines, make some slits on them and put them in a moderate hot oven (180 C) for 45 minutes.
2. Peel the aubergines, and liqudise with the rest of the ingredients
3. Garnish with parsley
4. Serve with warm pitta bread