Roast your aubergines until soft and golden
Simmer with garlic, tomato, onion, chilli and spices until meltingly tender
Mix yoghurt with lemon, garlic and salt
Layer: yoghurt on the bottom, aubergine mix on top
Finish with olive oil, dried mint, Aleppo pepper, pine nuts and fresh dill
Serve warm or cold, with fluffy bread to scoop
