Aubergine Mezze, Tahini and Yoghurt Dip with Tomatoes and Toasted Pitta
Prep: 15 minutes
Cook: 0 minutes
Cook: 0 minutes
Easy
Serves 4-6 people
Ingredients
Method
- Step 0: Cut the tomatoes into small pieces, then place in colander with a bowl underneath, season well with salt and pepper and a drizzle of olive oil, gently mix and allow to drain for 10 minutes.
- Step 1: In a bowl, mix the Aubergine Mezze with the Tahini, 2tbsp olive oil, yoghurt and lemon juice and stir till smooth and completely combined. If very thick, use some of the tomato juice to loosen. Add around ¾ of the chopped parsley and stir through, then taste and season with salt and pepper if you feel it needs.
- Step 2: Toast the pittas so they are warm then cut into small pieces. To serve, pile the tomatoes on top of the aubergine dip, then sprinkle with the remaining parsley.
