AUBERGINE AND YOGURT DIP

Ingredients:
Aubergines - 2 (200 gms approx)
Light olive oil - 1 tbsp
Lemon juice - 1 tbsp
Garlic cloves 2 (crushed)
Pimientos - 100 gms jar (drained)
Low fat yogurt - 150 ml
Salt and freshly ground pepper
Black olives- 25 gms (pitted and chopped)
cauliflower florets - 225 gms
Broccoli florets - 225 gms
Carrots- 125 gms (peeled and cut into 2" strips)

Method:

• Preheat the oven to 200 C. Piece the skin of aubergines with a fork and place on a baking tray. Cook for 40 minutes or until very soft.
• Cool the aubergines, then cut in half and scoop out the flesh and transfer to a bowl.
• Mash the aubergine with the olive oil, lemon juice and garlic until smooth or blend for a few seconds in a food processor. 
• Chop the pimientos into small dice and add to the aubergine mixture.
• When blended add the yogurt.Stir well and season to taste with salt and pepper.
• Add the chopped olives and leave in the refrigerator to chill for at least 30 minutes.
• Place the cauliflower and broccoli florets and carrot strips into a pan and cover with boiling water. Simmer for 2 minutes, then rinse in cold water.
• Drain and serve as crudities to accompany the dip.