Charred Aubergine Cloud Dip

Prep: 20 minutes

Cooking Time: 45-60 minutes

Keeps for: days in the fridge, in a sealed and sterilised container.

Serves 4

You’ll need:

3 aubergines

¼ cup Greek yogurt

¼ cup tahini paste

2 garlic cloves, roughly chopped

2 tsp honey

2 tsp lemon zest

1 tbsp lemon juice

¼ cup extra-virgin olive oil

2 tbsp toasted sesame seeds

2 tsp chillies (Aleppo ideally)

1 tbsp minced chives

1 tbsp dill leaves

Salt, to taste

• Char the aubergines over a gas flame, under a hot grill, or on a BBQ, turning until the skins are fully blackened and the insides collapse.

• Let them cool slightly, peel off the skins, and place the flesh in a sieve to drain for about 10-15 minutes.

• Transfer the drained aubergine to a food processor with the Greek yogurt, tahini, garlic, honey, lemon zest, lemon juice, a good pinch of salt, and half the olive oil.

• Blend until completely smooth and fluffy.

• Taste and adjust the seasoning - more lemon, honey, or salt depending on what it needs.

• Spoon into a shallow bowl and create soft swoops.

• Finish with the remaining olive oil, toasted sesame seeds, Aleppo chilli pepper, chives, and dill.