If you watched Better Homes and Gardens on 15 February, you'd have seen Karen Martini make this crowd pleasing dip. Whip it up for your next get-together. 

Here's how: 

1 Preheat oven to 200°C. Put eggplant directly on a gas flame and allow to char and blacken all over, turning often with tongs. Put in a baking dish and bake, uncovered, for 20 minutes. Set aside to cool.

2 Cut eggplant in half lengthways and scoop out flesh using a spoon. Discard the blackened shell and pick over flesh, removing any blackened bits. Roughly chop with a large knife, leaving a little texture. Put in a large mixing bowl with the garlic, yoghurt, lemon juice, salt and pepper and olive oil. Mix well until well combined.

For Karen's other two tips from the television show, see the March issue of the Better Homes and Gardens magazine.