Roasted aubergine with Greek yogurt, mint and pomegranate

Ingredients

For 1 serving

• Eggplant340 g
• Extra virgin olive oil2 teaspoons
• Greek yogurt 2%135 g
• Mint7 g
• Pomegranate45 g
• Saltto taste

Contains: lactose,

In season: July – October

Method

1. Heat the oven to 200 °C (conventional). Wash and trim the aubergines and slice them into rounds about 1.5 cm thick.
2. Lay them on a lined baking tray, brush both sides with olive oil and salt lightly.
3. Roast for 22 minutes, turning halfway, until soft and well browned.
4. Meanwhile wash and chop the mint and stir it into the Greek yoghurt with a pinch of salt; seed the pomegranate by tapping the skin with a spoon over a bowl.
5. Arrange the hot aubergine on a plate and top with the yoghurt and pomegranate seeds.