1 large or 2 medium eggplants
4 Tbsp plain yogurt (Greek style is preferable)
1 Tbsp olive oil
3 garlic cloves, roughly chopped
2 Tbsp lemon juice or to taste
2-3 Tbsp Tahini
4 PEPPADEW® Peppers, sliced plus several whole ones for garnish
Preheat the oven to 180C. Cut the eggplant in half lengthwise and sprinkle the cut surfaces with Salt. Set aside for 10 minutes then rinse and pat dry. Grill, skin side up, for 10 minutes until blistered, then transfer to the oven and cook for 40-60 minutes more until the flesh is really soft. Peel, then set aside. When cool, cut into big chunks. Put the eggplant chunks in a blender or food processor with all the other ingredients except the PEPPADEW® peppers. Blitz to a smooth puree. Season with salt to taste. Add more lemon juice and tahini if necessary. Cool then spoon into a serving dish and top with the PEPPADEW® pepper slices. Serve with warm pita bread and extra PEPPADEW® peppers.