for 4 person

Aubergines

600 g	snake aubergines, halved lengthways and, if necessary, crosswise
2 ½ tbsp	olive oil
¾ tsp	ground cumin
¾ tsp	salt

To bake

½ tsp

Fine Food Sumac

Crumb topping

1 tbsp	olive oil
40 g	breadcrumbs
4 sprig	peppermint, finely chopped
2 pinch	salt

Yoghurt

360 g	plain yoghurt
1	garlic clove, squeezed
½ tsp	salt

To serve

200 g

baby plum tomatoes, cut in half

How it's done

Aubergines

In a bowl, mix the aubergines with all the other ingredients up to and including the salt, transfer to a baking tray lined with baking paper.

To bake

Approx. 25 mins. in the upper half of an oven preheated to 220 °C. Remove, sprinkle with the sumac, mix.

Crumb topping

Heat the oil in a frying pan. Add the breadcrumbs, toast for approx 4 mins. Add the mint and salt, mix, set aside.

Yoghurt

Mix the yoghurt, garlic and salt in a small bowl, spread on a platter.

To serve

Arrange the aubergines and tomatoes on top of the yoghurt. Sprinkle with the crumb topping.

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