ASDA part of the Wal-Mart family

• 1 small aubergine
• 1tbsp olive oil
• 1tbsp lemon juice
• 150g pot wholemilk bio natural yogurt
• 1 clove garlic, crushed

1 Grill the aubergine, turning often, until the skin is blistered and blackened. Leave to cool.

2 Remove and discard the skin from the aubergine and chop the flesh. Put in a blender with the rest of the ingredients and whizz to a purée. Season to taste. Tip into a bowl and serve as a dip with pitta bread.