4 small aubergines, sliced into 1cm/½in thick rounds
2 tbsp olive oil
150g pot natural yogurt
juice ½ lemon
2 garlic cloves, crushed
small bunch mint leaves, coarsely chopped
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.