2 Large Aubergines
4 tbsp tahini paste
2garlic cloves, crushed
1tbsp lemon juice
2tbsp yogurt, plain
Salt & pepper
Crudité serving suggestions: fresh veggies cucumber, tomato, carrots, celery, bread sticks etc.
Preheat oven 190C
Slice the aubergines in half, lengthways put a few cuts into the flesh of the aubergine and drizzle with Newgrange Gold Rapeseed oil. Place flesh side down on some parchment paper on a roasting tin and place into the middle of the oven. Roast for 40 – 50min. Test it is cooked through by piercing the skin with a knife and seeing it goes through easily. Allow to cool.
Remove the flesh of the aubergine by scooping it out with a spoon. And discarding the skin. Mash the flesh with a fork and place into a bowl with the remaining ingredients.
Yogurt, crushed garlic, lemon juice and 1tbsp Newgrange Gold Smokey Rapeseed oil. Mix to combine and season with salt & pepper, Serve with a selection of veggies.