Burnt aubergine raita

1 of 5-a-dayauberginebarbecuebarbecue sidegluten freehealthylow fatraitaspring onionsyogurt




While the barbecue coals are glowing orange, spend 10 mins charring the aubergine all over to blister the skin and make the flesh limp. If not barbecuing, do this over a gas flame or under the grill – it should take about 20 mins. Leave to cool, then cut in half and scoop out the soft flesh. Mix everything together in a bowl and season to taste. (Can be made a day ahead and kept in the fridge.)