Makes a great starter, accompaniment to grilled meats, or ciabatta filling
Ingredients
- 4 small aubergines, sliced into 1cm/½in thick rounds
- 2 tbsp olive oil
- 150g pot natural yogurt
- juice of ½ lemon
- 2 garlic cloves, crushed
- small bunch mint leaves, coarsely chopped
Method
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Drizzle the aubergine slices with olive oil and a little salt and pepper, and toss in a bowl. Heat a griddle pan until hot and cook the slices on both sides until soft and lightly charred; you’ll need to do this in batches. Leave to cool slightly on a serving plate.
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Meanwhile, mix the yogurt with the lemon juice, garlic and mint in a bowl. Season the mixture to taste. Drizzle the yogurt mixture over the griddled aubergine and serve at room temperature.