Preheat the oven to 200ºC / 400ºF / Gas Mark 6. Pierce the skin of the aubergines with a fork
and place on a baking tray. Cook for 40 minutes or until very soft. 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 pimentos 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 crudites to accompany the