Cumin-roasted aubergine wedges with yoghurt dressing

For Middle Eastern people, the aubergine is a diet staple. We don’t embrace it as a salad item in the West, but I think it makes a wonderful salad ingredient, whether it’s grilled, fried, preserved or – in this case – roasted. Roasting in the oven is a healthier way of cooking as it uses less oil than frying and allows you to celebrate the flavour in a concentrated form. I can happily eat this dish on its own, on my own, but it’s a great one for sharing as it’s a real crowd-pleaser.