Brush each of the aubergine slices generously with the olive oil and season well with salt and freshly ground black pepper. Allow the barbecue to get quite hot, then cook the aubergine slices for at least 4 minutes on each side. They should be golden and slightly charred, as well as good and soft, and not tough or hard. You could also do this on the hob on a good cast-iron griddle pan rather than on a barbecue.

To make the tahini yoghurt dressing, mix together the Greek yoghurt, the tahini, the crushed or finely grated |garlic clove, whichever you’re using, the lemon juice, the chopped parsley and the chopped mint, then season to taste with salt and freshly ground black pepper. Serve the aubergines with a good drizzling of the tahini yoghurt dressing.