We start with our feta-yoghurt pesto. Place in a blender the feta cheese along with the yoghurt, the walnuts, 2 tablespoons of Mint, the chili flakes, a pinch of salt and pepper and blend until finely chopped. With the machine running slowly pour 60 ml of the oil until a nice pesto sauce is created. If too thick add some of the water brine from the feta cheese to adjust.
In a medium pot add the water and the mung beans (to be covered with the water 4 cm above level) and a tablespoon of salt along with the lemon peel. Bring to a boil and simmer for about 25 minutes until the mung beans are a bit soft. Take out of the pot in a fine sieve to drain and place under water to stop the cooking. Keep aside.
Turn the oven to 250 degrees C, air circulation, and put your rack halfway in the oven. Use an oven proof dish, nonstick, and place in it the aubergines, which you have already pierced all over with a fork. Cook for 60 minutes until soft (test with a fork, you want no resistance when pricked). Halfway into the cooking turn them on their other side. No worries if they get burned a bit, so much the better!
Take out of the oven and let cool so that you can handle, cut in the middle and scoop the flesh. Keep aside.
Use the same oven proof dish, add the cherry tomatoes and the 2 cloves of garlic. Drizzle with 20 ml of oil and cook in the already heated oven for 15 minutes until the cherry tomatoes are wrinkled and a bit cracked. Remove from the oven and keep the tomatoes aside. The garlic to be finely minced.