Ingredients:

2 aubergines

1 tbsp olive oil

1 clove garlic, crushed

1 green pepper, finely chopped

1 chilli pepper, finely chopped

150g/ 5½ oz natural yoghurt

1 tbsp lemon juice

1 tbsp chopped mint

Salt, pepper

Method:

1. Preheat the oven to 200°C/fan 180°C.

2. Pierce the aubergines with a fork several times, rub with olive oil and bake in the oven for approx 20 mins. Leave to cool.

3. Peel the cooled aubergines and blend the flesh into a puree. Stir in the yoghurt, garlic, pepper, chilli pepper, lemon juice and mint.

4. Stir well and season with salt and pepper.