Greek Aubergine Dip

Instructions

1 Preheat the oven to 400°F (200°C) mark 6.
2 Slice off the ends of the aubergines, peel them and cut lengthwise in half.
Cover a baking sheet with foil and place the aubergines on it, cut sides
uppermost. Bake in the middle of the oven for 30 minutes or until tender.
3 Meanwhile, peel and chop the onion very finely. Remove the stalk, seeds and
inner membrane of the green peppers and the chilli pepper if used. Chop these
very finely also.
4 Fry the onion and peppers very slowly in 2 tbsp of the oil for about 10 minutes,
stirring frequently, until soft but not at all browned.
5 Take the aubergines out of the oven when they are done and allow to cool for a
few minutes before scooping out and discarding any seed-bearing sections with a
spoon.
6 Cut the aubergines into small pieces, place in the food processor with the lemon
juice, the remaining oil, the peeled garlic clove, yoghurt, 1/2 tsp salt and a
pinch of sugar; process until very smooth.
7 Transfer this thick puree into a serving bowl, stir in the onion and pepper
mixture and add a little more salt and freshly ground pepper. Chill for 30
minutes.
8 Garnish with black olives. Serve with pitta bread.