The grocer had a variety of rocket with big leaves which I used for this, though it does not need to be that type.
1 aubergine, cut into chunks (ideally salted for ½ hour then patted dry)
several ripe tomatoes
bunch of mint, finely chopped
bunch of rocket
2 tablespoons olive oil
1 garlic clove, bruised (which will be removed)
squeeze of lemon juice
How I made it:
Pre-heat oven to 180 degrees. Roast aubergine chunks in oven with a bit of olive oil until soft and sweet. Chop up tomatoes roughly and season with salt. To make dressing, mix up yogurt with garlic clove, salt and lemon juice (check for acidity and seasoning and adjust to your taste). After five minutes, remove the garlic clove from the dressing. Mix up aubergine, tomato, mint and rocket in a serving dish. Drizzle over dressing.