Vegetable BBQ
- 2 large, plump aubergines
- 2-3 cloves garlic, crushed
- Juice of 1 lemon
- 225g/8oz thick, set, plain yogurt
- Salt and freshly ground black pepper
- A few dill fronds
Method
- Place the aubergines directly onto the flame on the gas hob, turning them from time to time, until the skin is charred and the flesh feels soft to touch.
- Place them in a plastic bag and leave to sweat for 5 minutes.
- Hold each one by the stalk under running cold water and gently peel off the charred skin, until you are left with the smooth bulbous flesh on the end of the stalk.
- Squeeze the flesh to get rid of any excess water and place it on a chopping board. Cut off the stalk and chop the flesh to a pulp.
- In a bowl, beat the flesh with the olive oil, lemon juice and garlic. Beat in the yogurt and season with salt and pepper. Garnish with dill and serve with chunks of fresh crusty bread.
Outdoor cooking
This is a great dish for the summer barbecue. Place the aubergines over the hot charcoal and cook them for about 20 minutes, turning them from time to time, until soft - the skin will remain firm, but the flesh will cook inside. Lift them off the rack and place them on a wooden board. Using a sharp knife, slit them open lengthways and scoop out the flesh. Chop the flesh to a pulp and tip it into a bowl. Beat in the lemon juice, garlic, and yogurt.