15g/½oz fresh coriander, finely chopped, some reserved for garnish
15g/½oz fresh flatleaf parsley, finely chopped, some reserved for garnish
1 heaped tsp pul biber chilli fakes (Aleppo pepper), plus extra for garnish
150g/5½oz Greek-style yoghurt or plant-based yoghurt
5 tbsp tahini
1 large unwaxed lemon, finely grated zest and juice
sea salt flakes and freshly ground black pepper
mini pitta breads, toasted, to serve
Smoke the aubergines whole over an open flame (either on a barbecue or over a gas hob), using heatproof tongs to turn them, until the skin has crackled and become ashen all over, the aubergines have collapsed by half and the flesh is completely soft on the inside. Remove from the heat and allow the aubergines to cool until you can handle them.
Holding the stalk end, make an incision down one side of each aubergine without cutting all the way through and open out the aubergines to reveal the flesh inside. Scoop out the flesh into a sieve and drain off any excess liquid, then discard the skins.
Put the aubergine flesh and all the remaining ingredients into a mixing bowl with a good drizzle of olive oil and a generous seasoning of salt and pepper and mix well. Taste and adjust the seasoning if desired.
To serve, spread thinly over a large plate, drizzle more olive oil on top and scatter over the reserved herbs and pul biber chilli flakes. Serve with the toasted pitta breads.
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