Ingredients serves 4.

2 medium Aubergines(brungiel) cut into 1cm torn slices

2 tablespoon extra virgin olive oil.

2 tablespoon sherry vinegar

4 tablespoon greek yougourt

1 small clove garlic , crushed

2 mint sprigs leaves picked and chopped

1 red chilli finely chopped

1 tspoon red finely chopped

1 tsp nigela seeds one and one half clear honey .

Method

Preheat a griddlepan over a high heat until very hot .

Spread out the slices on a board on tray and brush lightly with olive oil, season with a little salt and freshly ground black pepper when the griddle is hot and the aubergines slices in batches , oil side down pressing firmly with tongs . After a few minutes , turn them over to cook on the other side , make sure soft and tender .

Arrange the cooked Aubergines in a single layer on a large platter , sprikle over the vinegar , mix the yogurt and garlic in a small bowl , top each slice of Aubergines with just a dallop of yougourt dividing it beetween the slices , then scatter over the mint and nigela seeds and a little extra olive oil . Serve while still a little warm .

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