Vegan Aubergine Raita

Slice Aubergines in thin discs about.25inch in thickness. Soak them in salt water for 5 minutes while you prepare the yoghurt sauce. 

Add a bit of salt and lemon juice according to your choice and mix it well and set aside in fridge. 

Drain the aubergines dry them on the paper towel and brush them with olive oil and salt and shallow fry them on the nonstick frypan until golden in colour and cooked. You can grill them or roast them if you want. 

Assemble: spread a layer of fried aubergine when they are cool and spread the seasoned yoghurt on top of them, then repeat the process like lasagna until all aubergines are used. If you want this dish to have a bit of thickness, use a dish which will allow the number of aubergine slices to form many layers.  For dinner party, you can set it in individual ramekins. On top garnish it with some black salt, sea salt, cumin powder and a drizzle of date syrup or maple juice. Finally, spread the finely chopped herbs on top and drizzle some lemon juice (if you care some lemon zest) and chill it until you want to serve.