Soft aubergine with roasted edges, bright cumin yogurt and quick-pickled red onion turn hearty bread into a filling yet light lunch. The oven does most of the work; mint and lemon keep every bite fresh.
Aubergine has a mild flavour of its own, but changes quite a bit when cooked over high heat. In the oven, the flesh becomes soft and almost creamy, while the outside develops browned, slightly smoky edges. So don’t slice it too thin: about one and a half centimetres is thick enough to stay juicy and still brown nicely. Leave space between the slices on the baking tray; if they’re crowded together, they’ll steam rather than roast.
The yogurt is more than just a spread here. Thick, full-fat yogurt holds its own between the bread and warm aubergine, while lemon adds acidity and cumin brings a warm, earthy note. If your yogurt is thin, use a little less lemon juice so the sauce doesn’t run off the bread. Greek yogurt works well; plant-based yogurt is also fine, ideally an unsweetened variety with a thick texture. Taste the sauce before assembling: yogurts vary in acidity, so add the lemon juice gradually.
Red onion quickly mellows in a mixture of vinegar, water, salt and a little sugar. Thin rings soak up the acidity quickly and add a crisp contrast to the soft aubergine. White wine vinegar or apple cider vinegar are good substitutes for red wine vinegar. The onion doesn’t need to sit for long, but you can also make it ahead and keep it covered in the fridge. Keep the raw onion and the other ingredients chilled until needed.
Choose bread with enough structure to hold the yogurt and aubergine: sourdough, hearty country bread or a robust flatbread are good options. You can toast the slices briefly, especially if the bread is a little airy. A few crisp lettuce leaves are optional; they add freshness, but the sandwich doesn’t need them. Mint adds a cool, herbal note. Use the leaves rather than large pieces of stem, so the mint is evenly distributed.
Serve the sandwiches as soon as they’re assembled, so the bread stays firm and the onion retains its bite. You can prepare the components ahead of time: keep the roasted aubergine and yogurt covered and separate in the fridge, and store the pickled onion chilled in a clean, sealed container. Reheat the aubergine in an oven or frying pan until piping hot all the way through; assemble the sandwich afterwards. A simple green salad or a little extra pickled onion on the side makes lunch complete.
Preheat the oven to 220 °C (200 °C fan). Line a baking tray with baking paper.
Slice the red onion into thin rings. In a bowl, mix the vinegar, water, sugar and ½ tsp salt. Add the onion and leave it to sit while you prepare the rest.
Cut the aubergines into slices about 1½ cm thick. Toss them with the olive oil and a little salt. Arrange in a single layer on the baking tray and roast for 25–30 minutes, turning halfway, until soft with browned edges.
Meanwhile, stir together the yogurt, cumin, lemon zest, lemon juice and half the mint. Taste and add a pinch of salt if needed.
Toast the bread briefly if you’d like a firmer surface. Spread four slices with the spiced yogurt and top with the warm aubergine.
Drain the pickled onion. Scatter the onion, the remaining mint and, if using, the lettuce over the aubergine. Top with the remaining slices of bread and serve straight away.
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