Ingredients Edit


  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.

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