You’ll wish everyday was meatless Monday once you’ve tried this plant-based recipe!
Mix the yogurt, cucumber, garlic, lemon and dill in a small bowl, add salt and pepper to taste and keep in the fridge.
Preheat the oven to 200C, slice the aubergines in half, using a knife, carefully slice the insides in a diamond cross shape (see picture) don't cut all the way through.
Season the cut side with salt, leave to sit for half an hour then pat dry. Place on to a baking tray, brush the aubergines with olive oil and bake for half an hour or until golden brown. Serve with the Tzatziki sauce.