Roast Aubergine with Garlic Yoghurt and Sweet & Sour Mango Sauce

We’re nearing the end of summer, but there are still a few summery ingredients that are just coming into their own - aubergines, peppers and figs (I may have mentioned them once or twice already!) - so let's celebrate them while we can.

I love this way of cooking aubergines. Cutting them thickly, giving them plenty of oil, a little seasoning and a hot oven creates that unmistakeable rich, buttery flesh. The secret is the very hot oven, plenty of oil and the baking paper which helps to both roast and steam at the same time. A dollop of cool, acidic Greek yoghurt and tangy, sweet mango makes for the most unbelievable mouthful. This is great scooped up and served with pitta bread, but I often serve with with a lamb chop or roast chicken when I have people over.

The mango sauce is a quick, cheat’s version of Iraqi Amba sauce which I will one day make from scratch (it involves leaving your mangoes out in the sun), but in the meantime, I cheat.

ingredients

serves 4 as a side

• 3 medium aubergines, cut into 2cm thick slices

• 6 tbsp olive oil

• ½  tbsp Pul bieber or ½ tsp regular chilli flakes, plus extra, to serve

• 200g thick Greek yoghurt

• 1 small garlic clove

• A big handful of mint leaves, finely chopped

• 1 lemon

• 100g mango chutney

• Nigella seeds, to serve

• Flatbread, to serve

instructions

Preheat the oven to 220C/200C fan/gas 7. Line a large (or 2 small) baking tray with baking paper and drizzle over 2 tablespoons of oil. Spread out the aubergine slices in an even layer, then drizzle over the remaining oil, and sprinkle with the chilli flakes and some salt. Roast for 30-35 minutes until golden and tender in the middle.

Meanwhile, make the garlic yoghurt by grating the garlic straight into the yoghurt and stirring in 3 tablespoons of water so you have the texture of thick double cream. Season lightly. 

Next, make the mango sauce by squeezing half the lemon into the mango (see, so easy!)

As soon as the aubergine comes out the oven, squeeze over the remaining lemon juice and sprinkle with the chopped mint. 

Transfer to a platter and spoon over the yoghurt, drizzle over the mango sauce and scatter with the nigella and a few chilli flakes. Scoop it up with a flatbread or eat on the side of chicken or lamb.