Eating In

Slice 1 Aubergine into 1cm slices and fry in olive oil until well cooked and beginning to burn. Add 1 teaspoon of cumin seeds to the pan and roast these with the aubergine. You may also add ½ a teaspoon of paprika and ¼ teaspoon of chilli powder. Remove everything to a mixing bowl. Add the juice of half a lemon and a clove of garlic, crushed. Add 1 tablespoon of Greek or other yoghurt and mix everything together with a fork, crushing the aubergine until you achieve the consistency of a soft dip. Season with salt and pepper. If the dip is too stiff, add some more yoghurt.