This is the most delicious and easy-to-make dip. We love this so much, we sometimes have it as a meal.
Aubergine dips are made in many different ways around the Mediterranean and in the Levant. There are additions of ingredients such as mayonnaise or breadcrumbs or tahini, onions etc. We like this version with plain Greek yoghurt, as it gives a lovely light, fresh taste without tasting "yoghurt-dy" or sour. It is the alchemy of bringing together these ingredients, that produces something quite umami-ish.
2 purple aubergines (eggplant)
fresh squeezed juice of a small lemon
2 tbsp Opus Oléa extra virgin olive oil and more to drizzle
4 tbsp plain Greek yoghurt
1 clove of garlic, minced
salt and pepper to taste
3-4 tbsp fresh pomegranate seeds and 2 tbsp finely chopped fresh flat leaf parsley to serve
pita bread of your choice, cut into wedges and toasted
Pre-heat your oven to 180 degrees Celsius.
Wash your 2 aubergines and prick them in 1 or 2 places (this is important so the steam can escape. They will burst if the steam has nowhere to go when they heat up in your oven), place in the oven on an oven rack or on a backing sheet. Allow to roast for about 50 minutes (depending on size) until they are soft and well cooked through everywhere.
Take the aubergines out of the oven and allow to cool. When the aubergines have cooled enough that you can handle them with ease, slice them open with a knife and use a spoon to scrape the soft contents into a medium sized bowl.
Mash the aubergine pulp with a fork or a stick blender to a thick puree consistency.
Mix into the aubergine puree the extra virgin olive oil, Greek yoghurt and minced garlic. Add salt and pepper to taste and adjust the consistency (and taste) to your liking with the fresh squeezed lemon juice and perhaps a little bit more olive oil. When you are finished with the dip, sprinkle the juicy pomegranate seeds over the top, along with the flat leaf parsley.
Drizzle more good olive oil over the top of the dip.
Serve with toasted pita bread wedges.