Step 1

Preheat the oven to 220°C (200°C fan). Chop your aubergine into small cubes and place on a baking tray. Drizzle over the olive oil, salt, pepper and chilli flakes, toss the aubergine to ensure each piece is evenly coated. Peel your garlic cloves and place them whole on the tray with the aubergine or crush them over the aubergine for a more intense flavour. Roast the aubergine for 30 minutes, removing from the oven after 15 minutes to turn the pieces over to prevent sticking. When the aubergine is cooked, allow it to cool a little before serving.

Step 2

Whilst the aubergine roasts, cook the penne in a pan of boiling, salted water, as per the packet instructions. When cooked, drain the pasta and rinse with cold water to cool.

Step 3

Combine the greek yoghurt and lemon juice in a large bowl, season with salt and pepper to taste. When the pasta and aubergine have cooled, transfer to the yoghurt and toss to coat each piece thoroughly.

Step 4

Sprinkle over the mint and serve the salad chilled. Buon appetito!