Preheat the oven to gas mark 6, 200°C, fan 180°C. Slice the aubergines lengthways, scour their surfaces in two directions so that they have a crisscross pattern on them, lay them all on a tray lined with foil, drizzle a tablespoon of olive oil and a good pinch of sea salt over them and put them in the oven. Bake until meltingly tender, this could be up to an hour.
As they are cooking, make the soy yogurt sauce. Crush the garlic with a little salt to make a paste and add it to the tahini, yogurt, lemon juice and the remaining tablespoon of olive oil. Thoroughly mix and season with salt and pepper. Ideally you will allow the mix to sit for about half an hour to allow the flavours to develop. When the aubergines are ready, pour this sauce over the top of each one, and generously top with mint and chilli flakes, if using.
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