This aubergine parcel looks very dramatic, but is dead easy
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Use up the aubergine: Smoky aubergine dip
Chop 1 large aubergine into chunks, then mix with the scooped out flesh from the stuffed aubergine, and a little oil. Grill, turning, for 10 -15 mins until the aubergine is soft and charred. Cool, whizz briefly until pulpy, then mix in a bowl with juice from 1 lemon, 150g pot yogurt, 2 tbsp chopped mint and parsley, few pinches smoky paprika and some seasoning.
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