Recipe Of The Week – Baked Aubergine with Homemade Yoghurt Dressing
The best part about this recipe is that it can be done the day before to save time if you know you have a busy following day or you’re catering for the masses. Deliciously light and tasty, simply pop onto the BBQ or under the grill to warm through if prepared ahead of time.
Serves 4
Ingredients
- 2 aubergines
- 4 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp chillip powder (optional)
- 4 tomatoes, sliced into 1cm pieces
- 200g fat free Greek yoghurt
- 2 garlic cloves, crushed
- 1 tbsp white wine vinegar
- 1 tbsp pine nuts, toasted
- 1 tbsp sunflower seeds, toasted
- 4 spring onions, finely chopped
Method
- Preheat the oven to 200C/180C fan
- Slice the aubergines lengthways. Score the flesh of each half with a criss-cross pattern, being careful not to pierce the skin beneath the flesh
- Gently brush the flesh of each halved aubergine with a tablespoon of extra virgin olive oil before sprinkling with ground cumin and chilli powder
- Bake in the oven for approximately 40 minutes or until soft and brown
- Whilst the aubergine is cooking, combine the yoghurt garlic, white wine vinegar and a sprinkling of salt and pepper together for the dressing
- When the aubergines have cooked, place the sliced tomato over the top of each half and grilled under a medium-high heat for 5 minutes, or until the tomatoes are soft
- Lightly toasted the pine nuts and sunflower seeds in a frying pan over a medium heat until golden brown
- Remove the aubergine from the gril, serve with a dollop of your homemade yoghurt dressing, and sprinkling of toasted nuts and seeds and a sliced spring onion
