Baked Aubergines with Mint Yogurt

A simple dish from central and eastern Anatolia. The aubergines are halved and put into the still-hot ovens, once all the bread has been baked. The warm, softened halves are then filled with a cool mint-flavoured yogurt and eaten like a melon with a spoon. It is delicious and refreshing with any shape or size of aubergine, but the tiny thin ones work particularly well as meze.