Dodoni yoghurt with aubergine purée and mint

Ingredients

For the smoked aubergine purée

Preparation

Cut the aubergine in half and make criss-cross cuts in the flesh. Cut the garlic cloves in half and insert them into the aubergine cuts. Add a drizzle of oil.

Cook in the oven at 190º for 35-40 minutes until it is soft and golden brown. Remove the skin from the aubergine and blend the flesh and garlic with the rest of the ingredients. Season the yoghurt with salt and pepper. Chop the mint and mixwith the yoghurt.

Place the aubergine purée in the bottom of a serving glass, top with yoghurt and decorate with mint.

Notes: It can be accompanied by toast or croutons.