2 medium aubergines
juice 1 lemon
2-3 garlic cloves, crushed
150ml pot thick yogurt
small bunch dill, leaves chopped
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.
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.