SERVES FOUR
INGREDIENTS
2 eggplants (aubergines)
sea salt
2 garlic cloves
500 g Greek-style plain yoghurt
3 tablespoons extra-virgin olive oil
pinch of sweet paprika
crusty bread to serve
METHOD
Cook the eggplants over a gas burner or barbecue until the skin is blackened and the flesh is soft. Cool slightly, then peel the eggplant and put the flesh in a colander. Sprinkle with sea salt and allow the liquid to drain, then roughly chop the eggplant.
Using a mortar and pestle, crush the garlic with a pinch of sea salt. Fold the garlic through the yoghurt, then fold the eggplant through the yoghurt. Serve drizzled with the extra-virgin olive oil, paprika and crusty bread.