Heat the grill of a barbecue or a ridged cast-iron grill pan until very hot. Add the aubergines, and grill, turning every so often, for 30–45 minutes until the skin is charred and blistered all over; it will become quite black. Remove from the heat, and leave to cool a little before peeling away the skin and roughly chopping the flesh.
Put the chopped aubergine, garlic, oregano (if using), lemon zest and juice, and oil in a blender or food processor, and blend to a chunky spread. Transfer to a bowl, and add the pine nuts and yogurt. Season with salt and black pepper, and mix well.
Serve with torn chunks of sourdough bread, or toasted slices of baguette.
- 2 large aubergines
- 4 garlic cloves, crushed
- 1 small handful fresh oregano, leaves picked (optional)
- 1 lemon, juice and zest
- 90ml olive oil
- 150g pine nuts, toasted and chopped
- 125ml Greek-style yogurt
- 1 pinch salt
- 1 pinch black pepper
Total time required
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.
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