Similar to baba ghanouche, this roasted aubergine-yogurt dip is the Europeanized version. It lacks the essential tahini, hence yielding a somewhat lighter dip. Served with crispy toasted pita wedges, I would happily munch on a bowlful of this for lunch.
Strained or Greek yogurt are what lend this appetizer its added lusciousness. A hint of garlic is just what’s needed, and the subtly zing of lemon. One kilo of aubergines yields barely enough for two to three people; I recommend tripling the recipes as the dip keeps for a couple of days in the refrigerator well.
3 medium aubergines (1kg)
1/4 cup lemon juice
1/3 cup strained yogurt (or Greek yogurt)
1 clove garlic
1 1/2 tsp salt
1/4 tsp chilli powder
Poke the aubergines a few times with a fork then broil for about 20-25 minutes, turning twice, until charred and the inside has softened.
Carefully cut the aubergines open and scoop out the flesh in a strainer; set aside for about 10 minutes.
Pound the garlic and salt to form a paste; set aside.
When the aubergines have cooled enough to handle, remove them from the strainer and give them a rough chop.
In a bowl, stir together the aubergines with the lemon juice.
Add the garlic paste, and finally the strained yogurt and the chilli powder.
Serve with crispy pita chips, or refrigerate covered until ready to serve.