Aubergine with yogurt
A lovely main or side dish with Middle Eastern flavours.
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2-3
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50 min
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Middle Eastern
Ingredients
Aubergine
- 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
Yogurt
- 1/4 cup coconut yogurt
- 1 tsp tahini
- Juice of 1/2 a lime
- 1/4 tsp garlic powder
- Salt and pepper
Instructions
Step 1
Aubergine:
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
Yogurt:
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
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Recipe by
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Head chef