Baba Ganoush (Eggplant Dip)(Makes approximately 12 serves)
350g eggplant, trimmed
1 small clove garlic
2 teaspoons natural yoghurt
¼ teaspoon finely grated lemon zest
1 teaspoon tahini
2 teaspoons dukkah or toasted sesame seeds
Heat oven to 180◦C and line a baking tray with foil. Place the garlic on a piece of foil, spray with oil and wrap like a parcel.
Place the eggplant and garlic on the baking tray and bake for 30 minutes, then remove the garlic. Continue cooking the eggplant for a further 15 minutes or until soft.
Cool the eggplant, peel and place the flesh into a food processor. Add the squeezed–out garlic clove and process until smooth.
Add the yoghurt, lemon zest, tahini and dukkah and process until smooth. Place into a serving dish, cover and refrigerate until required.
Place the dip onto a serving tray and surround with Sesame wafers.