Ingredients
2 medium aubergines
juice 1 lemon
2-3 garlic cloves, crushed
150ml pot thick yogurt
small bunch dill, leaves chopped
Method
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Heat grill to very hot. Slice the aubergines in half lengthways, then grill for 25 mins, turning occasionally, until soft – the skin will remain firm, but the flesh will soften. lift the aubergines off the grill and leave until cool enough to handle.
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using a sharp knife, score the grilled flesh and scoop out the flesh with a spoon. Tip into a bowl and mash with a fork until you get a thick pulp. Beat in the lemon juice and garlic. Add the yogurt and dill, and season. Serve while still warm.
