A twist on baba ghanoush, with less tahini, and I have added yoghurt and macadamia nuts that I bought at the Waiheke market. When barbecuing the aubergine don't worry if they start to go all wrinkly. Make sure you have pricked them all over to allow the smoky flavour to get right through. A coal-fired or wood-fired barbecue really gives the ultimate flavour. Gas is not a bad second best, or you can roast them in the oven. This makes a great nibble.
|2||Aubergines, or 3, about 700g (Main)|
|2||Garlic cloves, crushed|
|½||Lemons, juice only|
|1 tsp||Olive oil|
|150 g||Thick greek yoghurt|
|50 g||Macadamia nuts, toasted, roughly chopped (Main)|
|1 sprinkle||Coriander, to garnish|
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- 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.
- 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.
- Into a bowl place cooled aubergine, garlic, lemon juice, salt, tahini, olive oil and yoghurt. Squash well with a fork to combine.
- Alternatively, pulse in a blender, leaving a few chunky bits.
- Serve topped with nuts and coriander. Accompany with warm pita bread.