Recipe Raphaella Frame
500g whole aubergines 2 garlic cloves, unpeeled 2T Greek yoghurt 2t lemon juice 1 pickling onion 1t honey a pinch of ground cumin olive oil sea salt flakes 300g baby tomatoes
(rosa or cherry) 4 garlic cloves, unpeeled sprigs of fresh thyme milled black pepper bread sticks or pita bread
Serves about 6
Preheat the oven to 200°C. To make the aubergine dip, prick the aubergines all over with a skewer or fork and place on a baking tray. Bake for 35 minutes, then add the two garlic cloves to the tray. Bake for a further 10 to 15 minutes, until the aubergine skin is wrinkled. Remove from the oven and squeeze the aubergine flesh out into a sieve lined with paper towels to remove excess moisture. Place in a blender and chop roughly. Snip the ends off the garlic cloves and squeeze into the blender. Add the yoghurt, lemon juice, onion, honey, cumin, two tablespoons of olive oil and sea salt, and blend until the mixture is almost smooth, but still holds a little firmly. Refrigerate.
Reduce the temperature of the oven to 110°C. Halve the tomatoes and arrange on a baking sheet lined with baking paper. Dot the four cloves of garlic between the tomatoes. Drizzle just enough olive oil over to moisten them, scatter the thyme sprigs over the tomatoes and season well with sea salt flakes and black pepper. Roast in the oven for three hours. The tomatoes should be shrivelled and dry, but with a little moisture inside. Allow to cool on the tray.
Serve the aubergine dip and roasted tomatoes with bread sticks or pita bread and your choice of Mediterranean food, such as marinated artichokes, olives or halloumi cheese.