- 4 small aubergines, sliced into 1cm/½in thick rounds
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 150g pot natural yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- juice of ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 garlic cloves, crushed
- small bunch mint leaves, coarsely chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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 room temperature.