Plain Yogurt

If you have any left over plain yogurt to use up, here are some quick and simple ways.

Baba Ganoush
1 small aubergine
1 tbsp olive oil
1 tbsp lemon juice
150g natural yogurt
1 clove garlic

Grill the aubergine, turning often, until the skin is blistered and blackened. Leave to cool.
Remove and discard the skin from the aubergine and chop the flesh. Put in a blender along with the remaining ingedients. Whizz to a puree. Season to taste. Serve as a dip with pitta bread.

Raita
1/2 cucumber, deseeded and diced;
150g natural yogurt
2 tbsp roughly chopped fresh mint leaves

Mix all the ingredients in a bowl.

Use raita as a cooling side dish to accompany a spicy asian meal, or as a dip with pitta bread.