Aubergine and Red Pepper Salad with Caramelised Butter and Yoghurt

• 3 large aubergines
• 3 red peppers
• 1 garlic clove, crushed to a paste with salt

Pierce the skins of the aubergines and peppers to prevent them from exploding, and grill whole over a hot barbecue, under a grill, or directly on the naked flame of a gas hob until the skin is charred and crispy all over and the flesh is very soft. If none of these options is available, place in a very hot oven at 220°C/425°F/Gas 7 for about 45 minutes until soft. When cool enough to handle, st