3 large aubergines
1 head of garlic
1 unwaxed lemon
1 tbsp organic Greek-style yoghurt
extra virgin olive oil
- Light the bbq and let the coals burn down until they are burning grey/white.
- Place the whole head of garlic onto a medium-hot part of the grill and leave to cook in its skin for 40-45 minutes.
- Pierce the skin of the aubergines with a sharp knife in several places and then lay them onto the hottest part of the grill. Turn them every 5 minutes and cook until all of the skin is charred, and the flesh is soft. At this point, move them to the very edge of the grill for around 10 minutes, so they can continue to be tickled by the smoke as you cook the rack.
- Remove the aubergines from the rack. Once cooled, scoop the flesh out of the aubergines into a bowl and season well with salt.
- Once the garlic head has cooled, rub off some of the outer layers of skin and then squeeze out all the cloves, which should be soft, golden and smoky — yum! Put the garlic in a blender, with about a quarter of the aubergine, the yoghurt, and 3 tablespoons of olive oil and blitz until smooth.
- Fold this back through the remaining aubergine and add the juice of half a lemon. Mix well and taste, adjusting the seasoning as necessary.