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.
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