Smoky aubergine and macadamia nut dip
Makes 2 cups
• 2 or 3 aubergines (700g)
• 2 cloves garlic
• Juice of ½ lemon
• ½ tsp salt
• 1 Tbsp tahini
• 1 tsp olive oil
• 150g thick Greek yoghurt
• 50g toasted macadamia nuts, roughly chopped
• Coriander to garnish
1. Prick aubergines all over with a fork. Either sit them on the barbecue or a gas flame on medium heat and roast until the skins are blackened and the aubergine soft and squishy - about 10 to 15 minutes. Turn every couple of minutes. Remove and put in a plastic bag to cool and allow the skin to loosen.
2. Cut down the centre of the aubergine and scoop out all the pulp into a colander. Allow to sit for 10 minutes to let the juice drain.
