Light the gas on 2 rings, then lay the
aubergines directly on them, 2 to a ring.
In 30 secs they will have blackened on
one side, so use tongs to turn them
until they are well charred on all sides.
Alternatively, cook the aubergines under
the grill or on the barbecue, turning them until they are
blackened all over.
Once done, put the aubergines in a
plastic bag. When cool enough to handle,
strip away the blackened skin and put
the flesh (which should be cooked and
soft) in a colander to drain for 30 mins.
Transfer the aubergine to a bowl, then
mash with a fork or blitz with a hand
blender, but don’t make it completely
smooth. Stir in the yogurt, olive oil and
a fat pinch of salt, then add coriander,
garlic and lemon or lime juice. Taste and
add more salt or lemon juice if necessary,
but be careful not to overwhelm the