Tonight's dinner: Roasted aubergine with lemon salsa

A dinner for those summer evenings when you can't face doing much more than chopping a couple of things up and bunging them in the oven. The lemon salsa is wonderfully tart and fresh and would go brilliantly with fish or chicken too. Serve this with a little couscous or a couple of pittas.

Prep time: 10 minutes | Cooking time: 40 minutes

SERVES

2

INGREDIENTS

For the aubergines

• 2 aubergines, scored in a criss cross

• 1 tbsp harissa

• 1 tsp ground cumin

• 2 tbsp olive oil

• 1 tsp salt

For the salsa

• 2 lemons

• 1 red onion, finely sliced

• 2 tbsp coriander, finely chopped

• 1 tbsp olive oil

• 4 tbsp natural yoghurt

• 1 tsp sumac

METHOD

1. Preheat the oven to 200C. Mix the harissa, olive oil, cumin and salt. Pour over the cut side of the aubergines and roast for 40 minutes, or until soft and well browned.

2. While the aubergines are in the oven, make the salsa. Cut both ends of the lemons. Place the lemons cut side down on a cutting board. Following the contour of the fruit with your knife, remove the peel and pith. The roughly chop the flesh.

3. Mix the lemon with the red onion, coriander, a little salt and olive oil. Set aside.

4. When you're ready to serve, pile the salsa on top of the aubergines with a good dollop of yoghurt and sprinkle of sumac.

Tonight's dinner is published every week day on telegraph.co.uk at 6am. For more recipe ideas click here.