Roasted Aubergine (Eggplant) with Curried Yoghurt

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Roasted Aubergine (Eggplant) with Curried Yoghurt

From the recipe book Ottolenghi Simple. Serves four generously. this dish is a knockout, full of flavour!

From the recipe book Ottolenghi Simple. Serves four generously. this dish is a knockout, full of flavour!

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<p><strong>Ingredients:</strong></p>
<ul>
<li>large aubergines (3) (approximately 1.1 kg)</li>
<li>Peanut oil (100ml)</li>
<li>Greek style yoghurt (200g)</li>
<li>Curry powder (2 teaspoons)</li>
<li>Ground Turmeric (1/4 teaspoon)</li>
<li>Lime (1)</li>
<li>Brown onion (1)</li>
<li>Flaked almonds (4 tablespoons)</li>
<li>Cumin seeds (1/2 teaspoon)</li>
<li>Coriander seeds (1/2 teaspoon)</li>
<li>Pomegranate seeds (40g)</li>
<li>Salt and pepper</li>
</ul>

Ingredients:

large aubergines (3) (approximately 1.1 kg)
Peanut oil (100ml)
Greek style yoghurt (200g)
Curry powder (2 teaspoons)
Ground Turmeric (1/4 teaspoon)
Lime (1)
Brown onion (1)
Flaked almonds (4 tablespoons)
Cumin seeds (1/2 teaspoon)
Coriander seeds (1/2 teaspoon)
Pomegranate seeds (40g)
Salt and pepper

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<p>Preheat oven to 220° with fan on.</p>

Preheat oven to 220° with fan on.

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Use a vegetable peeler to peel away strips of skin from top to bottom, leaving the aubergine with alternating strips of black skin and white flesh like a zebra 🦓

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Cut into 2 cm thick slices. Place in a large tray.

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Measure out 70ml of olive oil.

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Add the:

Olive oil (70ml)
Salt (1/2 teaspoon)
Pepper (1/2 teaspoon)

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Mix well.

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Put baking paper on a large baking tray.

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Spread out on a large baking tray.

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Roast for 40 to 45 minutes until dark golden brown. While cooking go ahead and make the sauce.

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They will look like this when ready.

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<p>Set aside to cool.</p>

Set aside to cool.

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Yoghurt sauce In a bowl, add the:

Greek Yoghurt (200g)
Curry powder (1 teaspoon)
Turmeric (1/4 teaspoon)

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Add lime juice. Approx 2 tablespoons.

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Add salt and pepper (approximately 1/2 teaspoon of each).

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Mix to combine. If not serving dish immediately cover and put in Fridge.

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Thinly sliced a brown onion.

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Add a large pan to a medium heat.

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Add approximately 2 tablespoons of olive oil.

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Once hot, add the onion and fry for approximately eight minutes stirring frequently until soft and dark golden brown.

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Stir the onion frequently it look nice and brown like this when done.

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Add the:

Curry Powder (1 teaspoon)
Almond flakes (4 tablespoons)
Salt (1 teaspoon)

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Continue to fry for another two minutes until the almonds have lightly browned.

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Get the seeds of a quarter of a pomegranate.

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Finely grate the zest of one lime to get approximately 1 teaspoon.

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Serving up Arrange the aubergine slices on a large platter slightly overlapping.

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Spoon over the yoghurt sauce.

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Top with the fried onion mix.

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Sprinkle over the pomegranate seeds.

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Sprinkle over:

Cumin seeds (1/2 teaspoon)
Coriander seeds (1/2 teaspoon)

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Sprinkle over the lime zest.

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Ready to serve.

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Plate licking good!