Method

• 1.
  Combine the yoghurt and 1 teaspoon sea salt in a bowl. Set a sieve over a bowl, making sure there is a good gap between the base of the sieve and the bowl, and line with two pieces of muslin or clean chux. Pour the yoghurt mixture into the centre and bring the edges of the muslin together to enclose it. Transfer to fridge and leave for 1-2 days – the longer you leave it, the denser the curd will be. This process allows the whey to drain from the yoghurt, which leaves you with a thick creamy curd.
• 2.
  The next day, place the eggplant in a colander, sprinkle with 2 teaspoons salt and leave to drain for 20 minutes.
• 3.
  Rinse the salt off the eggplant and thoroughly pat dry with paper towel.
• 4.
  Heat 1 tbs oil in a frypan over high heat. Working in batches, fry eggplant for 3-4 minutes, turning, until golden and softened, adding more oil between batches as needed. Drain on paper towel.
• 5.
  Reduce heat to medium, then return all eggplant to the pan. Chop 1 garlic clove, add to the pan, then cook for 1 minute, stirring, until garlic has softened. Add the verjuice and simmer for 2-3 minutes until most of the liquid has evaporated. Transfer to a bowl, stir through the mint and vinegar, then season and allow to cool to room temperature. (Pickled eggplant can be keep in an airtight container in the fridge for up to 1 week.)
• 6.
  Meanwhile, preheat a chargrill pan over high heat. Grill the ciabatta slices for 2-3 minutes each side and rub with the remaining garlic clove. Drizzle over a little oil, then spoon the curd over the toasts. Top with the pickled eggplant, season, then drizzle with a little more oil and serve scattered with rocket.