Ingredients Edit

• 1 large eggplant
• 2 cloves garlic
• 2 tbsp tahini (sesame paste)
• ¼ tsp salt
• 1 tbsp lemon juice
• 125 ml yogurt
• 3 tbsp olive oil
• several whole black olives

DirectionsEdit

1. Heat oven to 200°C.
2. Place whole eggplant on a baking sheet and bake until the outer shell is crisp and the inside is soft and mushy (about 1 hour).
3. Let the eggplant cool, then remove and discard the skin and the green cap.
4. Spoon the inside into a food processor or a blender.
5. Add garlic, tahini, salt, lemon juice and yogurt.
6. Purée until creamy.
7. Spoon into a serving dish and garnish with olive oil and whole olives.
8. Serve cold or warm, with sliced pita bread or vegetables for dipping.