Aubergene Dip.... Mood = Chunky

I love Aubergenes so much that they feature in many of my dishes, but my favourite way to show off this beautiful vegetable is to simply grill it adding a few ingrediants to enhance it. Aubergenes are usually fried, baked and then blitzed, like the traditional middle eastern dish Moutabbal or Baba Ghanoush. This is mixed with tahini sauce and garlic with some lemon juice and chilli for zing. Delicious as it may be, i prefer it a little more simple and CHUNKY.

The first time i made this for my husband, i kind of missed the dish. I mean that i made this and went into the kitchen to get something and most of it was gone (there were five aubergenes by the way) by the time i got back.

Aubergenes have a lovely smokey flavour and have a fantastic texture. I love the way the inside softens up while the outside becomes a shiny crisp, smooth chocolate glisten, waiting to be eaten and crunched.

This dish was no exception to the description above. You will love love love this dish. And it is easy simply and quite hassle free.

Ingrediants:

5-6 Aubergenes
olive oil
Garlic in skin
Yoghurt
Salt
Parsley
Lemon

Method:

• Wash and cut up the aubergene in big chunks

• Bash garlic in the skins

• Drizzle with oilive oil

• Season with salt

• Place in a hot oven at 190 degrees for about 45 minutes, turning occassionaly.

• When the aubergene is ready, remove from the oven and let cool slightly.

• Add a tables poon of yoghurt, a sqeeze of lemon and chopped parsley.

• Mix and serve with bread, or in my case with Chicken wings.....

Just super tasty, and something i am sure everyone will love.