Ingredients for Roasted Aubergine Salad with Pita Chips and Yoghurt Sauce

• 3 large aubergines (1.4kg total)

• 6 tablespoons fresh lemon juice

• 2 green peppers, cored, seeded and finely diced

• 2 prepared roasted red peppers, diced

• 2 tomatoes, seeded and diced

• 15 yellow or red cherry tomatoes, quartered

• 4 cloves garlic, chopped

• 1/2 cup finely chopped Italian parsley

• 1/4 cup finely chopped fresh chives

• 2 tablespoons finely julienned fresh basil

• 1 tablespoon extra-virgin olive oil

• 1/2 teskedar salt

• 1/8 teaspoons teaspoon freshly ground black pepper

• 300g nonfat plain yoghurt

• 80g peeled and diced cucumber

• 1 jalapeño pepper, seeded and diced

• 1 tablespoon chopped fresh mint

• 2 matskedar färsk citronsaft

• 2 teskedar olivolja

• 1/2 teskedar salt

• 4 whole-wheat pitas, each cut into 12 wedges

• Vegetable oil cooking spray

• 2 tablespoons reduced-fat grated Parmesan

• 2 tablespoons poppy seeds

• 1 tablespoon sesame seeds

• 1/4 teskedar nymalen svartpeppar

Heat oven to 232°C. Line a baking sheet with foil. Poke holes in aubergines with a fork. Roast until they collapse, 35 to 40 minutes. Cool slightly. Cut open, scoop out flesh into a bowl and discard skins. Mix flesh with 60ml of the lemon juice. Let sit 10 minutes. Place flesh in a fine-mesh strainer; press gently with a large spoon, squeezing out moisture. Chop aubergine. Mix in peppers, tomatoes, garlic, parsley, chives, basil, oil and remaining 2 tablespoons lemon juice. Add salt and pepper. Set aside.

Mix ingredients in a bowl. Set aside.

Reduce heat to 177°C. Coat 1 side of each pita wedge with cooking spray. Sprinkle each sprayed side with Parmesan, seeds and black pepper. Bake on foil until crisp, 6 to 7 minutes. Serve aubergine with pita chips and yoghurt sauce on the side.

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