Boorani-ye badenjan (persian aubergine yogurt dip)

Ingredients

2 large aubergines
1 tsp Olive oil
4 garlic clove, crushed
1 tsp Salt
1/2 tsp freshly ground black pepper
160 g natural yogurt
4 tsp chopped fresh mint
2 tsp fresh lime juice
1/2 tsp ground saffron strands, soaked in 2 tsp of hot water (optional)
bread, to serve

For the garnish:
1 tsp natural yogurt
fresh mint leaves

1. Prick the aubergines.with a fork. Grill the aubergines or roast them in a hot oven (preheated to 200°C) for 20 minutes, turning frequently until their skin is charred on all sides.

2. Set the charred aubergines aside to cool, then peel.

3. Finely chop the aubergine flesh and place it in a mixing bowl. Add in the olive oil, garlic, salt, freshly ground pepper, yogurt, mint and lime juice and mix together well.

4. Mix in the saffron water, if using.

5. Garnish with yogurt and mint leaves and serve with bread.