Roasted aubergines with a herby bean dip

Serves 2.

Ingredients:

• 1 aubergine, cut into rounds
• 1 tsp garam masala
• 1/2 tsp cinnamon
• 1 can cannellini beans, drained
• 1 clove garlic
• A couple of handfuls of parsely, chopped roughly
• A handful of mint, chopped roughly
• A small handful of dill, chopped roughly
• Juice and zest of 1/2 lemon
• 2 tbsp extra virgin olive oil
• Salt and pepper

For the turmeric-yoghurt sauce:

• 3 heaped tbsp soya yoghurt
• 1/2 tsp of turmeric
• 1/2 clove garlic, crushed
• 1/2 tsp garlic powder
• A splash of water
• Salt and pepper

Method:

1. Preheat your oven to 180 degrees. Put the aubergine rounds onto a baking tray. In a little bowl add your spices with a little oil. Mix to combine then brush over the aubergines on both sides. Roast for 25 minutes and then set aside to cool.
2. Make your cannellini bean mash by whizzing the beans, 1 handful of parsely and the mint into a blender with 1 clove garlic, lemon, lemon zest, olive oil and a pinch of salt and pepper until relatively well combined, but still a little chunky for texture.
3. Make the turmeric sauce by mixing all the ingredients together in a little bowl. Start with 1 tbsp water and add a little more if you prefer a thinner sauce.
4. Spread the mash on the bottom of a dish and top with the aubergines and fresh herbs. Spoon over the sauce and finish with an extra drizzle of oil and salt and pepper.