Aubergine & chilli yogurt

Brush slices of aubergine with olive oil and bake until they're golden and a bit crispy on the edges.

In a bowl, mix greek yogurt with salt and pepper and a small clove or half a large clove of garlic, crushed.

In a small saucepan melt butter until bubbling and then throw in a good pinch of chilli flakes and let them sizzle for a minute or two. I've used ordinary chillli flakes and turkish aleppo pepper which is not as spicy but a great flavour.

A lovely supper on it's own, with some sourdough or as a veggie alternative on the bbq and with some salads.