Aubergines and mint

This is quite possibly the best flavour combination out there.

I was reminded of it while perusing an old copy of Jamie's Italy. In it he offers a handful of ideas for bruschetta. Aubergine and mint jumped off the page.

But the duo isn't just for bruschetta, it's for life. And it is best in its simplest form. I made this on Monday and I'll make it again tonight.

Roasted aubergines with minted yogurt
(serves 2)

2 medium aubergines, halved lengthwise
Olive oil spray
Pinch of sea salt
2 tsp harissa
75g fat-free yogurt (like Total 0)
Big handful of mint, chopped

Preheat the oven to 200C. Sprinkle the aubergines with salt and a couple sprays of olive oil. Roast, flesh side up, for 45 minutes on a foil-lined baking tray.

While they're cooking, prepare the yogurt by mixing the yogurt with the mint. Use your fork to release as nmuch of the aroma from the herb as possible.

Remove the aubergines from the oven. Smear a bit of harissa atop the aubergines and serve with the yogurt.

Calories: less than 200 per serving. Perfect for a really light meal. But if you need something more substantial, this would go really well with grilled chicken - the yogurt would help keep the chicken from drying out the meal.