3aubergine (eggplant), (c. 700 g/1½ lb), peeled in zebra stripes and cut into 3 cm (1 in) slices
75mlolive oil, I use a mild extra virgin
1garlic clove, peeled
1tspground cumin
200gGreek yoghurt
25gsliced almonds, toasted, or whole almonds, roughly chopped
½pomegranate, seeds
15gflat-leaf parsley, coriander (cilantro) or mint (thick stalks discarded)
salt and black pepper
How I make it
Preheat the oven to 230 °C. Line a baking tray with baking parchment.
Arrange the aubergine slices on the baking parchment. Add the olive oil and a little seasoning on both sides.
Roast in the middle of the oven until golden on top and completely soft in the middle, 30-40 minutes. Turn the aubergines after 20-25 minutes if they’re starting to get too brown underneath. Leave to cool completely.
Meanwhile, using a pestle and mortar or the flat side of a knife against the chopping board, crush the garlic to a paste with a little salt. Mix with the cumin and yoghurt. Set aside.
Transfer the aubergine slices to the serving tray. Top with most of the cumin yoghurt followed by toasted almonds, pomegranate seeds and fresh herbs. Serve any left-over yoghurt on the side.
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