Sabrina Ghayour served up a tasty mama ganoush aubergine and Greek yoghurt dip on Saturday Kitchen.

The ingredients are: 4 large aubergines, 2 large garlic cloves, crushed, 15g fresh coriander, finely chopped, some reserved for garnish, 15g fresh flatleaf parsley, finely chopped, some reserved for garnish, 1 heaped tsp pul biber chilli fakes (Aleppo pepper), plus extra for garnish, 150g Greek-style yoghurt or plant-based yoghurt, 5 tbsp tahini, 1 large unwaxed lemon, finely grated zest and juice, olive oil, sea salt flakes and freshly ground black pepper.

Mini pitta breads, toasted, to serve.

See recipes by Sabrina in her book titled: Flavour: The new recipe collection from the SUNDAY TIMES bestseller available from Amazon now.