Smoked aubergine purée

Step 1: Preheat your grill to a very high temperature to achieve a splendid smoky char. Slice the aubergines lengthwise into halves, revealing their tender interior. Place them skin-side down on the hot grill and cook for about 25 minutes, turning occasionally. This allows the flesh to soften beautifully while the skin stays intact, keeping everything juicy inside. Once done, carefully lift the aubergines off the grill and allow them to cool just enough to handle without burning your fingers - this resting stage helps the flavors settle. Step 2: With a sharp knife, gently score the softened aubergine flesh in a crisscross pattern; this makes scooping easier. Use a spoon to scoop out the pulpy flesh into a mixing bowl—discard the charred skin. Mash the flesh with a fork until it turns into a thick, luscious pulp. Now, beat in the fresh lemon juice and the crushed garlic cloves, infusing the purée with bright and pungent flavors. Fold in the cool, creamy yogurt and sprinkle in the chopped dill for a fragrant herbal note. Season with salt and pepper to taste. Serve this warm, inviting purée straight from the bowl. Tip: For extra depth, try adding a drizzle of good quality olive oil on top before serving. This dish is best enjoyed fresh but can be stored refrigerated for up to 2 days.