Step 2

Broil the halves for 25 minutes, turning them every so often. The skin stays firm and blackens while the flesh underneath collapses, and that char is where the smoke flavor comes from.

Step 3

Take them off the heat and leave them until they are cool enough to hold.

Step 4

Score the cooked flesh with a sharp knife and scoop it out of the skins with a spoon into a bowl, then mash it with a fork into a thick, rough pulp.

Step 5

Beat in the lemon juice and the crushed garlic, then fold through the yogurt and the chopped dill. Season well and serve it while it is still warm.