Aubergine and Red Pepper Salad With Caramelized Butter And Yoghurt

Ingredients

• 3 large aubergines
• 3 red peppers
• 1 garlic cloves, crushed to a paste with salt and a squeeze of lemon
• 2 tablespoons olive oil 
• 200g home- made or greek yoghurt, thinned with 2 tablespoons milk and seasoned with salt.
• Caramelised butter
• Afew sprigs of fresh coriander
• Sea salt and black pepper

Instructions

Pierce the skin of the aubergine and peppers to prevent them from exploding, and grill whole over a hot barbecue, under a grill, or directly on the naked flame of a gas hob until the skin is charred and crispy all over and the flesh is very soft. If none of these opinions are available, place in a very hot oven at 220 degree celsius/425 degree fahrenheit/ gas 7 for about 45 minutes until soft. When cool enough to handle, strip off the skins.

Roughly chop the aubergine, then add the garlic, lemon juice and olive oil, and season. Spread this on a plate. Seed the red peppers, chop up roughly,season and strew over the aubergine. Pour the yoghurt over one side of the aubergine and pepper, and spoon the warm caramelised butter on top. Finish with the coriander, and scoop up this delectable salad with some warm flatbread or pitta.