Roasted aubergine folded into lemon yogurt
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Roast the aubergine until its flesh is entirely soft; a firm middle will not become a pleasing dip by chopping it more finely. Let the cooked flesh drain before meeting yogurt so the finished bowl keeps some body.
For 4 snack portions, use 2 medium aubergines, 1 tablespoon olive oil, 150g thick plain yogurt, 1 tablespoon lemon juice, ½ teaspoon lemon zest, 1 small finely grated garlic clove and chopped mint. Contains milk. Serve with bread or washed vegetable sticks, checking bread allergens.
Heat the oven to 220°C conventional/200°C fan. Wash aubergines, halve lengthways and score flesh shallowly. Brush with oil and roast cut sides up for 35–45 minutes until very tender throughout. Cool enough to handle safely, scoop flesh into a sieve and let drain for 10 minutes. Discard skins.
Chop flesh roughly, then cool promptly before folding into yogurt with lemon, zest, garlic and washed mint. Taste and add salt and pepper if wanted. Spoon into a shallow bowl and serve chilled or cool. Allow about 1 hour. Refrigerate promptly and use within 48 hours or the yogurt label's shorter instruction. Use a clean spoon for serving rather than dipping used bread back into the shared bowl.