Recipe number 2 for our Gourmet grill throwback series... This scrumptious Eastern Mediterranean dip is perfect for sharing and spreading on flatbreads at a BBQ. In this recipe Kat grills the aubergines on the BBQ first until blackened and squidgy to create a delicious smoky flavour. Stay tuned next Wednesday for Kat's griddled courgette and feta salad. Ingredients 2 large aubergines 2 garlic cloves, minced 2-3 tbsp tahini 2-3 tbsp plain full fat yoghurt (thick greek style is best) Lemon juice & salt to taste Method 1. Grill the aubergines, turning frequently so that the skin is completely blackened. Cook until soft and squidgy. 2. Remove from the grill and cool. 3. Carefully peel of all the blackened skin and scrape the flesh into a bowl. 4. Add half the garlic, 2 tbsps of tahini, 2 tbsps of yoghurt, a good squeeze of lemon and pinch of salt. 5. Mash all of the ingredients together and mix well. 6. Taste and add more garlic, yoghurt, tahini, lemon, salt as needed to get the desired flavor and texture. 7. Serve topped with a generous drizzle of good olive oil and if you like, a sprinkling of fresh herbs, chilli flakes, za’atar or sumac. #bbqvegetables #bbqtime #grillseason #GourmetGrill #AliKatsOutside #aubergines #eggplant #grilledveggies #babaganoush #partydip #videorecipe (at Morzine) https://www.instagram.com/p/CCYmBSgIO8j/?igshid=nzy0wj62hkz3