Smoked aubergine purée

• 2 medium Aubergine
• Juice of 1 Lemon
• 3 Cloves Crushed Garlic
• 150ml Yogurt
• Bunch Dill

Preparation

1. step 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. step 2 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.