Makes about 2 cups
3 eggplant
2 garlic cloves,
crushed 1 tsp thyme leaves,
chopped
80 ml (1/3 cup) olive oil
grated zest and juice of 1 lemon
2 tbs tahini
Tabasco, to taste 300g
Greek-style natural yoghurt
salt/freshly ground black pepper
Preheat the oven to 180°C.
Cut the eggplant in half lengthways and score the flesh several times.
In a small bowl, combine the garlic, thyme and olive oil and season with salt and black pepper. Use a pastry brush to spread the oil over the scored eggplant. Sandwich the eggplant halves back together and wrap each one tightly in foil. Place on a baking tray and bake for 45 minutes, or until the flesh is soft. Open each foil packet and set aside to cool.
Sit a fine strainer over a large bowl and scrape the flesh of the eggplant into the strainer. Refrigerate for at least 1 hour to allow any liquid to drain from the eggplant.
Place the eggplant in a food processor with the lemon zest and juice, tahini, and a dash or two of Tabasco, to taste; puree until smooth.
Transfer to a bowl and stir through the yoghurt. Check the seasoning. Refrigerate until required.
Eggplant and yoghurt dip will keep for 4-5 days refrigerated in a sealed container.