2 tblsp extra virgin olive oil, plus extra for drizzling
sea salt and freshly ground pepper
2 tblsp natural yoghurt
2 tblsp chopped fresh coriander, plus extra to serve
for the crispy herb and garlic pittas:
3 garlic cloves, peeled and finely chopped
2 tsp dried oregano
4 tblsp olive oil
6 wholemeal pitta breads, sliced into rough chunks
a good pinch of sea salt and ground black pepper
Preheat the oven to 200°C (400°F/Gas 6). Pierce the aubergines from the oven and allow to cool slightly before scraping the flesh from the skin and transferring it to a bowl.
Add the garlic, lemon juice and extra virgin olive oil and mix through. Season to taste with salt and black pepper. Finally stir in the yoghurt and chopped coriander.
To make the crispy herb and garlic pittas, whisk the garlic, oregano and olive oil together in a bowl. Dip the pitta slices into the mixture to coat them, then place on a baking tray and bake in the oven for about 12 minutes until crisp.
Serve the dip with an extra drizzle of olive oil and sprinkle of coriander on top and the crispy baked pittas on the side.