Smoked aubergine purée

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.

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.