Roasted Pea and Aubergine Dip with Toasted Pitta Bread

Ingredients

• 2 aubergines
• 350g frozen peas
• 1 tbsp rapeseed oil
• 2 garlic cloves, peeled and finely chopped
• A handful of fresh mint leaves
• ½ a red chili, deseeded and finely chopped
• 1 tsp of ground cumin
• A good pinch of ground coriander
• Juice of 1 lemon
• 2 tbsp of plain Greek yoghurt
• Sea salt and black pepper
• 6 pitta breads, to serve