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A lovely main or side dish with Middle Eastern flavours.
Aubergine
Onion Topping
Yogurt
1.
Aubergine:
2.
Preheat oven to 200c
3.
Cut your aubergines into discs about 1/2 inch thick.
4.
Place on a baking tray, and toss in 1 tbsp olive oil.
5.
Cook in the oven for about 40 minutes when they should be soft with crispy edges.
6.
Onion Topping:
7.
Meanwhile, heat 1 tbsp olive oil in a pan over medium high heat.
8.
Once hot, add the shallots and cook for about 5 minutes, stirring to avoid sticking.
9.
Once soft and translucent, add the pumpkin seeds, almond flakes and chili powder. Cook for another couple of minutes and then set aside.
10.
Yogurt:
11.
Whilst everything is cooking, mix together all of your yogurt ingredients.
12.
Serve your aubergine slices with the onion topping and drizzled yogurt.
Tip
Serve with a protein of choice such as chicken or beans.
Cost-saving tips