You literally just put a large brinjal in the oven and cook it directly on the rack for about an hour at 180 degrees c. I was baking a cake – so just snuck the aubergine in to cook simultaneously (how eco friendly?).
Remove and allow to cool or leave overnight. It will be a bit wrinkled. Skin it or cut in half lengthways and scoop out the flesh. Process the brinjal with about 3 dessert spoons of yoghurt (I used full fat greek), a clove of crushed garlic, salt (quite a lot), pepper, a pinch of dried chilli flakes, some oregano and a squeeze of lemon or lime juice.
Dry roast a few macadamia nuts and chop up and sprinkle over with some finely chopped mint. Toasted pine kernels would also be nice, if not better and are similar in texture to a mac nut.
It has a lovely smokey flavour and creamy texture. Perhaps a light drizzle of olive oil to give it a little glow.