Ad
Loading...

Nutrition: per serving

  • kcal105
  • fat7g
  • saturates1g
  • carbs8g
  • sugars6g
  • fibre4g
  • protein4g
  • salt0.33g
    low

Method

  • step 1

    Drizzle the aubergine slices with olive oil and a little salt and pepper, and toss in a bowl. Heat a griddle pan until hot and cook the slices on both sides until soft and lightly charred; you’ll need to do this in batches. Leave to cool slightly on a serving plate.

  • step 2

    Meanwhile, mix the yogurt with the lemon juice, garlic and mint in a bowl. Season the mixture to taste. Drizzle the yogurt mixture over the griddled aubergine and serve at room temperature.

Recipe from Good Food magazine, July 2006

Ad

Comments, questions and tips (6)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.5 ratings

maria35kelly

Bit baffled by why the cooking time says 50 mins!

Steph22

question

Can I pre griddle the aubergine slices earlier in the day then warm through in oven before dressing and serving?

goodfoodteam avatar
goodfoodteam

Hi Steph, yes you can pre-griddle the aubergines. Allow them to cool, cover and then reheat when ready. You'll always get optimal results if you griddle then serve straightaway but this will still work if you want to get ahead. Good luck!

Steph22

I've never cooked aubergine before. Can I pre griddle the slices earlier in dau then warm through in oven before dressing and serving?

catie74

Use parsley or coriander instead of mint as hate mint, but a nice simple side dish

loz_kelly79

Tasty, made it as part of a Moroccan themed dinner party :)

Ad
Ad
Ad
Loading...
Loading...