2-3 aubergines
2-3 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp chilli powder
150 ml Greek style yoghurt
1 garlic clove, crushed
2 tbsp chopped fresh mint salt, black pepper

Slice the aubergines thickly and place in a shallow dish.
Sprinkle with salt and leave to drain for 30 minutes. rinse the aubergine slices and pat dry thoroughly with kitchen paper.
Arrange the aubergines on a baking sheet and brush with oil.
Sprinkle over half of each spice.
Cook under a hot grill until softened and browned.
Turn over the aubergine slices, brush again with oil and sprinkle with the remaining spices.
Grill for a further 4-5 minutes, untile the second sides are browned.
Meanwhile, make mint yogurt.
Mix together the yoghurt, crushed garlic, mint and season to taste with plenty of freshly ground black pepper.
Spoon into a small serving bowl.
Arrange the grilled aubergines on a serving plate, sprinkle with mint and serve with the mint yogurt.