Note
1. Preheat your Ooni oven, aiming for 300 °C (570 °F) on the baking stone inside.
2. Place the aubergines onto your cast iron and cover them with a sheet of tin foil.
3. While the aubergines cook, place a saucepan over medium heat and add the 3 grams of olive oil.

4. In a small bowl, mix the yogurt with the juice of half the lemon and salt to taste, then set aside.
5. Check the aubergines to make sure they are cooked through, then remove them from the oven with your gloves and allow to cool for a few minutes.
6. Spread half of the lemon yogurt mixture onto a plate and place the aubergine on top.

7. Add a couple spoonfuls of the chickpea, tomato and ‘nduja mixture, then sprinkle over the chopped mint and drizzle with olive oil to finish.