Serve with bread and pickles.
3 large aubergines
300 ml (½ pint) yogurt
22.5 ml (½ tablespoons) pomegranate juice or lemon juice or 10 ml (2 teaspoons) concentrated pomegranate syrup
2.5 ml (½ teaspoon) salt
5 ml (1 teaspoon) dried mint
50 g (2 oz) toasted almonds, finely chopped
Garnish
30 ml (2 tablespoons) parsley or tarragon, finely chopped