Instructions

1. Wash and dry aubergines.
2. Make one small slit on the side of each aubergine. This will help the steam to escape and stop the aubergine from bursting during roasting.
3. Insert the garlic cloves into some of the slits.
4. Coat the skin with a thin film of oil and roast it on the direct flame of a gas cooker. Having a stove top, perforated roasting plate, also known as Griddle Plate, makes this easier. Alternatively cook in a preheated oven at 220-250�C for 20-30 minutes, until aubergines become very soft to touch and the skin looks shrivelled up. Touch carefully, they are very hot! You can cook them under a grill also, keep turning over frequently. They can also be cooked on a barbecue or coal fire stove.
5. Allow to cool. They can be cooled under cold running water.
6. Peel the skin off and discard. Cut off stalks and discard.
7. Place flesh with all the other ingredients in a food processor and process quickly, until it is mashed. It should not be smooth like a paste. Some 'texture' is necessary, to make the dish tasty. You can mash it by hand too. In this case, make sure all other ingredients are finely chopped.
8. Add this mix to the lightly beaten yoghurt and fold it in (mix).
9. You can garnish it with a few chopped coriander leaves/chopped green chillies and a drizzle of olive oil. Alternatively, you can garnish it with a sprinkling of roasted and coarsely ground cumin* seeds and chilli/paprika powder.
10. Serve cool, as a side dish or as a starter, like a dip, with Nan Bread or similar.