- 2 potatoes
- 1 small aubergine or 2-3 baby aubergines
- 2-3 tablespoons of natural joghurt
- olive oil
- lemon juice
- dried mint
Dice the potatoe and the aubergine. Heat some olive oil in a pan and roast the potatoes for 10 minutes with some salt and pepper. Then add the aubergine and some thyme and roast for another 10 minutes. Season to taste with paprica and lemon juice. In the meanwhile, mix the joghurt with some salt, garlic and dried mint and stir until creamy. Serve the roasted vegetables with the mint joghurt.