|Prep time||10 minutes|
|Cook time||20 minutes|
|Key ingredients||Egg plant, starter, dip, garlic, salt, oil,|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat oven to 220°C, gas mark 7.
Slice the aubergines in half lengthways and score the flesh in a diamond pattern. Place them on a baking tray and drizzle with olive oil, season and place cut side down on the baking tray.
Bake for 15-20 minutes, until the aubergines are cooked through.
In a bowl, whisk together the crushed garlic cloves, tahini, lime juice and zest, olive oil, sea salt and yoghurt.
Once the aubergines are cooked, allow them to cool completely before scraping out the flesh using a spoon.
Whisk together with the garlic mixture until completely combined.
Serve with a generous glug of olive oil, a sprinkle of sumac and some coriander.