Aubergine with yogurt

A lovely main or side dish with Middle Eastern flavours.
50 min
Middle Eastern



  • 2 aubergines 
  • 3 tbsp olive oil 
  • Salt 

Onion Topping

  • 2 large shallots or a few smaller ones, finely diced 
  • 2 tbsp of pumpkin seeds
  • 3 tbsp almond flakes 
  • 1 tsp chili powder 
  • Salt 


  • 1/4 cup coconut yogurt 
  • 1 tsp tahini
  • Juice of 1/2 a lime 
  • 1/4 tsp garlic powder 
  • Salt and pepper 


Step 1


Step 2

Preheat oven to 200c

Step 3

Cut your aubergines into discs about 1/2 inch thick.

Step 4

Place on a baking tray, and toss in 2 tbsp olive oil and some salt.

Step 5

Cook in the oven for about 40 minutes when they should be soft with crispy edges.

Step 6

Onion Topping:

Step 7

Meanwhile, heat 1 tbsp olive oil in a pan over medium high heat.

Step 8

Once hot, add the shallots and cook for about 5 minutes, stirring to avoid sticking.

Step 9

Once soft and translucent, add the pumpkin seeds, almond flakes, chili powder and more salt to season. Cook for another couple of minutes and then set aside.

Step 10


Step 11

Whilst everything is cooking, mix together all of your yogurt ingredients.

Step 12

Serve your aubergine slices with the onion topping and drizzled yogurt.
Halal Friendly
Kosher Friendly
Recipe by
Head chef

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