4 tbsp Greek yogurt
2 tbsp olive oil
1 bunch coriander finely chopped
1 crushed garlic clove
1 lime juice
Char brinjals on all sides on a gas stove.
When cool, strip away the blackened skin and put the flesh (which should be cooked and soft) in a colander to drain for 30 minutes.
Transfer the brinjal to a bowl, then mash with a fork or blitz with a hand blender, taking care not to make it fully smooth.
Stir in the yogurt, olive oil and a fat pinch of salt. Add coriander, garlic and lemon or lime juice.
Taste and add salt or lemon juice if necessary. Be careful not to overwhelm the brinjal flavour.