Garlic And Herb Sauce

150 ml/1/4 pint plain low-fat yogurt
1 large clove garlic, crushed with a pinch of salt
salt
freshly ground black pepper
2 tablespoons chopped mixed herbs
(e.g. parsley, chives, dill, tarragon)

Gradually beat the yogurt into the crushed garlic, pounding all the time. When it has all been added, season with salt and black pepper to taste. Stir in the chopped mixed herbs and chill in the refrigerator until ready to serve.

This sauce is especially good with stuffed aubergines.

MAKES 150 ml/1/4 pint