Roast aubergine with yoghurt

Ingredients

• 2 large aubergines
• 3 tbsp (45 ml) olive oil
• 1.5 tsp Xalte Smoked Garlic salt
• 200 g natural Greek yoghurt
• 1 tbsp lemon juice
• A handful of mint leaves
• 2 tbsp pomegranate seeds (optional)

Method

1. 1Preheat the oven to 200 °C and line a tray with baking paper.
2. 2Wash the aubergines and cut them in half lengthways, leaving the stalk on. With the tip of a knife, cut diagonal lines into the flesh 1 cm apart, then in the other direction to make diamonds, taking care not to cut through the skin.
3. 3Place the four halves on the tray cut-side up. Brush them with the oil, letting it run into the cuts, and sprinkle over 1 teaspoon of the Xalte Smoked Garlic salt.
4. 4Roast on the middle shelf for 35-40 minutes. They are ready when the flesh is golden and so soft that it collapses when pressed with a spoon.
5. 5While they roast, mix the yoghurt, the lemon juice and the remaining half teaspoon of Xalte Smoked Garlic salt in a bowl, and keep it in the fridge. Wash and dry the mint, and tear the larger leaves with your fingers.
6. 6Take the aubergines out and rest them for 5 minutes, because straight from the oven they are scalding inside.
7. 7Put half an aubergine on each plate, top with a generous spoonful of yoghurt and finish with the mint and, if using, the pomegranate. Eat them warm, scooping the flesh from the skin with a spoon.