Aubergine and yoghurt dip

For this rather different, light and creamy version, instead of the tahini and lemon juice, mix the aubergines with 150ml (5fl oz) thick Greek yoghurt and stir in a small bunch of fresh chopped herbs (chives, mint, coriander or dill). You can make this lighter by using low-fat yoghurt or you can increase the richness by adding soured cream.