Place an aubergine on the grill on indirect heat. Make sure your grill holds 120° C/ 250° F. Add a few wood chunks on the glowing embers for smoke flavor. Leave it there for 45 minutes, so it picks up enough smoke flavor.
Remove the aubergine from the grill and place it on a cutting board. Remove the stem, chop it finely and add all ingredients in a blender. Blend until smooth.
Mix all ingredients for the youghurt dip in a separate bowl. Serve with some pita breads.