After a few days of praising my baby aubergines, I realised I needed to put them to greater use and simply scouted my fridge to see what the options were to use them. The result is a little middle-East inspired, but so easy. Great as a light lunch with a little fresh bread, or as an accompaniment to dinner - particularly wonderful with lamb I'd imagine.
Baby aubergines, halved lengthways
For the dressing:
4 tbsp plain natural yoghurt
zest and juice of 1/2 lemon
small handful of mint, torn
sprinkle of dried chilli flakes
Heat your oven to 180 degrees C. Drizzle the aubergine halves with olive oil, and sprinkle with the crushed garlic. Place on a tray, cut side up, and roast for 30 minutes - checking at 20 minutes to see how they're doing. You want them wrinkly and completely tender, but not charred. Remove from the oven.
While they cool slightly, make your dressing by mixing all the ingredients together in a small bowl. Add salt and pepper to taste, if required.