Smoked aubergine purée

Ingredients

• Dill
• Aubergine 2 medium
• Garlic 3 clove
• Lemon
• Natural yogurt 150 ml

Method

1. Heat grill to very hot.
2. 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.
3. Lift the aubergines off the grill and leave until cool enough to handle.
4. Using a sharp knife, score the grilled flesh and scoop out the flesh with a spoon.
5. Tip into a bowl and mash with a fork until you get a thick pulp.
6. Beat in the lemon juice and garlic.
7. Add the yogurt and dill, and season.
8. Serve while still warm.