1 clove garlic, minced
1 tbsp tahini
¼ cup of extra virgin olive oil
3 tbsp Greek yoghurt
Juice ½ small lemon
½ tbsp cocoa powder + extra to garnish
½ tsp ground cumin
1 sprig of parsley, finely chopped
Pita bread, to serve
Heat coal or a BBQ. Place the eggplant directly onto the coals or the hottest part of the bbq and blacken all over and soft. This should 15-20 minutes. Place in a bowl and cover with cling film to steam.
Once cool enough to handle, split the eggplant in half and scoop out flesh. Place in a bowl and add the tahini, most 3/4 of the oil, yoghurt, lemon, cocoa, cumin and salt. With a fork mash all the ingredients together. Check seasoning.
Serve in a shallow bowl and garnish with a little more olive oil, cocoa powder and parsley. Serve with hot pita bread.