Aubergine Mezze, Tahini and Yoghurt Dip with Tomatoes

Piled high with colourful summer tomatoes, this simple Aubergine dip is ready in only 15 minutes, before you know it you will be tucking in with slices of warm pita bread.

Ingredients

300g ripe tomatoes, a mixture of colours and shapes is nice but not essential

Salt and pepper

1 Jar Aubergine Mezze

4tbsp Tahini

2tbsp Early Harvest Extra Virgin Olive Oil

60g Greek yoghurt

1/2 lemon, juiced

Use water from tomatoes to loosen

15g / 1 small bunch flat leaf parsley, finely chopped

4 pitta breads, to serve

Ingredients

300g ripe tomatoes, a mixture of colours and shapes is nice but not essential

Salt and pepper

1 Jar Aubergine Mezze

4tbsp Tahini

2tbsp Early Harvest Extra Virgin Olive Oil

60g Greek yoghurt

1/2 lemon, juiced

Use water from tomatoes to loosen

15g / 1 small bunch flat leaf parsley, finely chopped

4 pitta breads, to serve

Cut the tomatoes into small pieces, then place in colander with a bowl underneath, season well with salt and pepper and a drizzle of olive oil, gently mix and allow to drain for 10 minutes.

In a bowl, mix the Aubergine Mezze with the Tahini, 2tbsp olive oil, yoghurt and lemon juice and stir till smooth and completely combined. If very thick, use some of the tomato juice to loosen. Add around ¾ of the chopped parsley and stir through, then taste and season with salt and pepper if you feel it needs.

Toast the pittas so they are warm then cut into small pieces. To serve, pile the tomatoes on top of the aubergine dip, then sprinkle with the remaining parsley.