- 1 large fat aubergine
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 140g cherry tomato, halved
- 1 garlic clove, crushed
- pinch chilli flakes
- 125ml tub low-fat natural yogurt
- 1 tbsp chopped mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Trim the aubergine and cut lengthways into 6 thick slices. Season all over and brush with 2 tbsp of the oil. Heat the remaining oil in a small pan and add the tomatoes, garlic and chilli flakes, along with a little salt. Cook gently for 3-4 mins until the tomatoes are just softened. In a small bowl, mix the yogurt with the mint and some seasoning.
Heat a barbecue, griddle pan or grill, then cook the aubergine slices for 5-6 mins each side until nicely browned and softened. Serve 3 slices per person with the minty yogurt and tomato sauces.
Versatile sauceThese sauces also work well with other grilled vegetables such as courgettes and red or yellow peppers, as well as spicy chicken.