Mezze

Persian Eggplant Dip

Serves 6

Ingredients
2 Eggplants
1 Medium Onion
4 Tablespoons Greek Yoghurt
2 Tablespoons Extra Virgin Olive oil
Salt & Ground Pepper to taste

Method
Slice the onion finely and fry till brown and caramelized. Reserve on side. Prick the eggplant with a fork and char-grill or roast in oven till the skin in burnt and the inside is soft. Cool. Peel and scoop the soft part out. Drain in sieve for few minutes. Chop finely. Mix in the yoghurt, caramelized onion and olive oil.   Season with salt and pepper to taste.

Tahina

Serves 6

Ingredients
1/3 cup Lemon Juice
3 cups tahina
2 – 2.5 cups water
1 level dessert spoon garlic
1 level dessert spoon salt

Method
Blend all ingredients in food processor until smooth. Check for seasoning and consistency and adjust as necessary.
This a dip recipe will make just over a litre of tahina which will keep for 5-6 days in the refrigerator. It can be used as, added to salads and as a healthy replacement on sandwiches instead of mayonnaise.