Pide Inspired Aubergine Flatbreads

Trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.

Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast the aubergine on the top shelf until soft and golden, 18-20 mins. Turn halfway through.

While the aubergine roasts, halve, peel and thinly slice the shallot.

In a medium bowl, mix together the shallot, red wine vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt, then set aside to pickle.

In a small bowl, mix together the tomato puree, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Place the flatbreads (see ingredients for amount) on a baking tray and spread the tomato sauce across the top of each one.

When the aubergine has 5 mins remaining, warm the flatbreads through on the bottom shelf of your oven until warm and starting to turn golden, 3-4 mins.

Meanwhile, wipe out the (now empty) small bowl, then add the Greek style yoghurt and half the mint. Season with salt and pepper, then mix together.

When the aubergine has roasted, drizzle over the honey (see pantry for amount) and toss to coat.

Add the rocket to the pickled shallot. Drizzle with olive oil for the dressing (see pantry for amount) and toss to coat.