EGGPLANT DIP
This reminds me of my mum - we used to have a massive eggplant plant growing in our garden so my mum used to make this dip and serve it with home made melba toast.
1 x Eggplant
1 x clove crushed garlic
Juice of one lemon
5 heaped table spoons of greek yoghurt
Cut the eggplant in half, score the flesh and bake face down in a hot oven for 40 minutes
Remove from the oven and cool. Scrape out all the flesh and mush it up with all the other ingredients. Serve with crusty bread or melba toast.
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