Ingredients
800g aubergines
2 garlic cloves, minced
½ tbsp olive oil
Juice of ½ lemon
2 tbsps tahini
3 tbsps Greek yogurt
7g fresh Parsley, finely chopped
1¼ tsp Aleppo pepper
Salt flakes
Freshly ground black pepper

Method
Either on a barbecue or over a gas hob, put the aubergines over the flames and, when the skin goes black and crinkled, turn them and continue until the aubergines are black all over and, because the flesh inside is soft, they have collapsed a little.  Put to one side for just a couple of minutes.

Slice from the top of the aubergine one side straight down and open it up.  Scoop all of the flesh out into a bowl and discard the skins. 

Add the minced garlic and mash the aubergines until it is thick and smoothish.  Add the olive oil and lemon and a good pinch of salt and freshly ground black pepper and mix well. Add the tahini and greek yoghurt and mix again.  Add most of the parsley and the tsp of the Aleppo pepper, mix through and adjust the seasoning if needed. 

Put into a serving dish, drizzle some oil, the remaining parsley and Aleppo pepper and enjoy warm.

Serve with either with warmed pitta or as part of a spread.