This is in my Celia Brooks Brown book, but also found online here.
- 2 aubergines
- juice of 1 lemons
- 1 clove garlic, crushed
- salt, and freshly ground black pepper
- 2 tbsp olive oil
- 2-3 tbsp Greek yogurt
- Push a fork into the stem of the aubergines and place the body directly onto a high gas flame. Turn occasionally until completely soft and collapsed; the skin should be blackened to the point of ash in places, and steam should be escaping through the fork holes.
- Halve the aubergines lengthways, then score the flesh with a knife, drizzle with olive oil & roast at 220C until golden & softened.
- Remove to a plate and cool.
- Peel off the charred skin. Don’t worry if a few little charred bits remain, as they will add to the flavour.
- Place flesh in a bowl and use a fork to mash together with remaining ingredients until fairly smooth.
- Taste for seasoning and serve immediately.