Ingredients
- 3 tbsp extra-virgin olive oil
- 2 aubergines
- salt and freshly ground black pepper
- 2 cloves garlic, peeled and left whole
- 3 tbsp light tahini, (sesame paste)
- juice of 1 lemons
- 125 ml Greek-style yogurt
- 2 tbsp chopped parsley
Description
Rachel Allen’s Delicious Dip Is Best Served With Lamb Koftas Or Just As A Snack With Some Toasted Pitta Bread
UK TV
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