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2 lg Aubergines
1 sm Onion finely chopped
2 Cloves garlic finely chopped
2 tb Chopped parsley or coriander
1 ts Salt/pinch of freshly ground pepper
1 tb Strained yoghurt
4 tb Olive oil
1/2 Lemon or 3tbsps wine vinegar; juice of
Place the aubergines under the grill until they brown or begin to crack.
Leave to cool and prepare the rest of the ingredients.
Take the skin off the aubergines and beat the flesh with a fork. Add onion,
garlic, salt and pepper.
Gradually add olive oil to make a stiff paste. Beat in the lemon juice and
serve cold garnished with green herbs.
Small pieces of fresh tomato and green pepper could be beaten into the dip
to give it extra taste and colour.
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