Moutabal

Description
Spoon onto a serving dish. Garnish with olive oil and lemon juice. Decorate with parsley, olives or paprika. Serve chilled or at room temperature with pitta bread.

Ingredients

 * 1 large aubergine
 * 1 clove garlic, crushed
 * 2 tablespoons *tahini
 * 1 teaspoon salt
 * 1 tablespoon lemon juice
 * 3 tablespoons natural yoghurt
 * 2 teaspoons olive oil, for garnishing
 * juice of half a lemon, for garnishing

Directions

 * 1) Preheat oven to 180ºC (350ºF) Gas mark 4 for five minutes. Place whole aubergine on a baking tray and bake for 45 minutes until outer shell is crisp and inside is soft. Set aside to cool for 20 minutes.
 * 2) Split open the aubergine by cutting in the centre, and scoop out the flesh  into a medium sized bowl. Discard the skin.
 * 3) Next add the garlic, salt, lemon juice, yoghurt, tahini and mash by hand until a smooth puree is achieved, or place in a blender and pulse for 5 seconds.