Heat grill to very hot. Slice the aubergines in
half lengthways, then grill for 25 mins, turning
occasionally, until soft – the skin will remain firm,
but the flesh will soften. Lift the aubergines off
the grill and leave until cool enough to handle.
Using a sharp knife, score the grilled flesh
and scoop out the flesh with a spoon. Tip into a
bowl and mash with a fork until you get a thick
pulp. Beat in the lemon juice and garlic. Add the
yogurt and dill, and season. Serve while still warm.