Aubergine with Mint Yogurt and Tomato Sauce

• large eggplant↗1
• olive oil↗3 tbsp
• cherry tomatoes↗140 g

  halved

• garlic clove↗1

  minced

• dry chili pepper↗щіпка
• low‑fat natural yogurt (tube)↗125 ml
• ground mint1 tbsp

Step-by-step instructions

1. 1

   Trim the eggplant and cut it lengthwise into 6 thick slices. Season them with salt and pepper, and brush with 2 tbsp oil. In a small skillet heat the remaining oil, add the tomatoes, minced garlic, a pinch of dry chili and a little salt. Simmer over low heat for 3–4 minutes until the tomatoes soften. In a small bowl combine the yogurt with the mint and season to taste.

2. 2

   Heat a grill, barbecue pan or a regular grill pan, then grill the eggplant slices for 5–6 minutes on each side until they turn golden‑brown and become tender. Serve three slices per portion, drizzled with the mint yogurt and tomato sauce.