recipe: BABA GHANOUSH

First time trying to make baba ghanoush and I think it went pretty well... not sure how original it is, but we were quite happy with it.

for 1 bowl:
2 medium/ large eggplants, 2 tbs greek yoghurt, 1 1/2 tbp tahini, 1 tbs lemon juice, 1 tbs olive oil, salt, 2 tbs chopped parsley and olive oil to serve.

1. Place the eggplant on a grill (or in an oven grill) and grill them until they are very soft and dark on the outside. Let them cool for a while.
2. Scoop the flesh of the eggplant, chopp it and throw it in a bowl. (from now on you can do the following steps in a food processor, but we like it coarse and chunky so I made it with a fork in a bowl)
3. Add the yoghurt and mix well.
4. Add the tahini and keep mashing.
5. Squeeze the lemon juice in, ol ive oil add some salt and try it. Here you have to go with your guts and add salt until it tastes good!
6. When it does, pour it into a bowl, top with some chopped parsley and a little olive oil and serve it with crackers. (we found these rosemary and garlic crackers that were to die for!!