Griddled aubergines with yogurt & mint
- Preparation and cooking time
- Serves 4
- 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
- STEP 1
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.
- STEP 2
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.