Instructions

1. Put the aubergine and chilli in the oven or on a griddle pan, BBQ and cook until the aubergine is soft and the chilli is charred.
2. Let them cool, then remove their skins. Remove the seeds of the chilli.
3. Put the cooled flesh of the aubergine and chilli into a small food processor, add the cumin seeds, mint leaves, garlic and onion and about 2 or 3 Tbsp of yoghurt.
4. Whiz until creamy and add more yoghurt if it’s too thick. Season with salt and pepper.
5. Serve with naan bread.