Aubergine and Walnut Yoghurt Dip

Recipe from: (Tony Kitous)
2 medium aubergines 
40g tahini
60g Unsweetened Greek Style Yoghurt
7g walnuts, chopped
1 garlic clove, crushed
1-2 tbsp dill, chopped
1 tsp salt
Serve with:
Extra-virgin olive oil
5-6 walnut halves 
Pita bread or Gem lettuce
Preheat your grill/oven until it is very hot, put the aubergines on a baking sheet and grill until the skin has blistered and completely blackened. You will need to turn them regularly as it is important that the inside is well cooked. 
Let the aubergines cool a little before peeling away the skin. Chop the inside before scraping it into a bowl. Mix in the remaining ingredients and beat together until you have a smooth, creamy dip. 
Drizzle with a little oil, extra chopped dill and the walnut halves. Serve with a piece of pita bread or Gem lettuce leaf.