Ingredients 4 brinjals 4 tbsp Greek yogurt 2 tbsp olive oil 1 bunch coriander finely chopped 1 crushed garlic clove 1 lime juice Preparation Guide 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.
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