Preheat your Ooni oven, aiming for 300 °C (570 °F) on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

Place the aubergines onto your cast iron and cover them with a sheet of tin foil. Cook for about 20 minutes, turning halfway through the bake. If you like a smokier taste, remove the foil for the last minute, cooking the aubergines in a higher heat. 

Tip: Keep the aubergines as far away from the flames as possible to avoid overcooking or burning. 

While the aubergines cook, place a saucepan over medium heat and add the 3 grams of olive oil. Add the onions and cook until soft, about 2 minutes. Add the chickpeas, tomatoes, ‘ndjua, cumin and salt to taste, cooking for another 3 minutes. Lower the heat and let simmer for 10 to 15 minutes until the sauce has thickened.

In a small bowl, mix the yogurt with the juice of half the lemon and salt to taste, then set aside.

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.

Spread half of the lemon yogurt mixture onto a plate and place the aubergine on top. Slice open longways and season the inside with salt to taste.

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