Serves 3 - 4

* 2 big aubergines
* 2 tbs tahini ( sesame paste )
* 2 tbs lemon juice
* 2 tbs yogurt
* 1 garlic crushed ( optional )
* Salt & pepper

Make a slit in the skin of the aubergine and place under a hot grill for a few minutes on each side or until the skin blackens on all sides. Leave it to cool down, then peel the off skin, wash with cold water and put in a colander for a few minutes to get rid of all excess liquid. Put the aubergines and the other ingredients in a food processor to make into a dip, or crush the aubergines with a potato masher and mix with the other ingredients to get a rough mix . Serve cold topped with some olive oil and chopped parsley or fresh basil.