This is a twist on the delicious Lebanese dip, babaganoush. I’ve used harissa, which is a North African spice paste that is extremely hot, so please use sparingly unless you have an acquired taste for a fiery tongue!
Serve with grissini, toasted pita bread or crunchy raw vegetables for dipping.
1 large eggplant (aubergine)
1 teaspoon harissa paste*
1 heaped tablespoon thick Greek style yoghurt
1 tablespoon mint, finely chopped
1 teaspoon sesame seeds, toasted
1 teaspoon sunflower seeds, toasted
Sea salt and white pepper
Preheat the oven to 220C. Place the whole eggplant on a non stick baking tray and bake for 45mins, turning once.
Slice the eggplant length ways and scoop out the flesh with a spoon. Transfer to a bowl and mash roughly into a paste, leaving some texture. Add the harissa paste and stir until well combined. Season with salt and pepper and allow to cool to room temperature.
Once cool, add the yoghurt, mint and seeds and mix well. Serve garnished with extra seeds and mint.
*Available from delicatessens, speciality grocers and selected supermarkets.