Smoked aubergine purée

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Ingredients

×1

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. step 2 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.

Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.