Makes 1 ½ cups

2 medium eggplants
Olive oil
1/3 cup thick yoghurt
2 cloves garlic, crushed
1 tbsp lemon juice
1 tbsp tahini (sesame seed paste)
NZ sea salt and freshly ground black pepper
Torn mint leaves, to garnish
Good Grocer Crostini, to dip

1. Preheat the oven to 230°C. Prick the skin of the eggplants all over with the tip of a sharp knife (this stops the eggplants exploding in the oven). Rub the outside of the eggplants with a little oil and place them in a roasting plan.

2. Roast for 30-40 minutes or until the skin has charred and the interior is very tender. Remove to cool.

3. Peel the cooled eggplants. Roughly chop the flesh and transfer it to the bowl then mash it with a fork to give a coarse textured paste. Stir in the yoghurt, garlic, juice and tahini. Adjust seasoning with salt and pepper, to taste. Avoid processing, as this dip is nicest when it has a rustic texture.

4. Serve as a dip, scattered with mint leaves. This dip lasts for 4-5 days and tastes even better after a day or two in the fridge. Can also be served as a sauce for chicken, lamb, kebabs or other meat dishes.