-
1
Preheat the oven to 400F (200C).Wipe the eggplant, removing its leaves, and slice it lengthwise down the middle.
-
2
Score across the cut sides, going deep down into the flesh, in a lattice pattern.
-
3
This will help the heat and olive oil penetrate the eggplant.
-
4
Place the halves, cut side up, in a small baking dish or roasting pan, then drizzle generously with olive oil.
-
5
Grind over a little salt, then flip the eggplant halves over, so that their cut sides sit flat on the dish.
-
6
Put the garlic cloves, whole and unpeeled, into the dish too.
-
7
Bake until the eggplant is tender and melting, the flesh translucent with oil.
-
8
This will take a good forty-five minutes, but much will depend on the size of your eggplant, so keep an eye out.
-
9
When the eggplant is totally soft and juicy, lift it onto a plate, squeeze the soft garlic flesh from its skin, and smooth it into the eggplant.
-
10
No need to make a big deal of this, just wipe it over the flesh.
-
11
Spoon over the yogurt, dust very lightly with paprika, and scatter the mint leaves on top.
-
12
Scoop the flesh from the skin as you eat it, mashing it with the yogurt and mint.
