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Aubergine Salad Dip
250 g Aubergine; (8oz)
1 tb Olive oil
1 tb Lemon juice
1 tb Tahini
125 g Low fat natural yogurt; (4oz)
1 Garlic clove; crushed
1 tb Freshly chopped parsley
Salt and pepper
Chopped parsley to garnish
For a traditional smoky flavour, grill the aubergine over a hot barbecue.
Alternatively, hold the aubergine over a gas flame with a long handled
fork, or put it under a gas or electric grill.
Grill the aubergine for about 20 minutes, turning to cook evenly, until the
skin has blistered and blackened. When cool enough to handle, peel the skin
away from the aubergine flesh in a blender or food processor with the
remaining ingredients (except the parsley for garnishing).
Blend to a smooth puree. Spoon the puree into a serving dish and garnish
with the parsley.
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