Recipe : Baby Baked Aubergines with Lemon Mint Yoghurt

     
This recipe was born out of a mostly (empty) fridge and a desire not to let any of the random assortment of ingredients that remained go to waste. I adore baby vegetables and often buy them with no plans, other than to look at them prettily in my fridge and exclaim their beauty every time I walk past.

After a few days of praising my baby aubergines, I realised I needed to put them to greater use and simply scouted my fridge to see what the options were to use them. The result is a little middle-East inspired, but so easy. Great as a light lunch with a little fresh bread, or as an accompaniment to dinner - particularly wonderful with lamb I'd imagine.


Ingredients:
Baby aubergines, halved lengthways
Olive oil
Garlic, crushed

For the dressing:
4 tbsp plain natural yoghurt

zest and juice of 1/2 lemon
small handful of mint, torn
sprinkle of dried chilli flakes

Method:
Heat your oven to 180 degrees C. Drizzle the aubergine halves with olive oil, and sprinkle with the crushed garlic. Place on a tray, cut side up, and roast for 30 minutes - checking at 20 minutes to see how they're doing. You want them wrinkly and completely tender, but not charred. Remove from the oven.

While they cool slightly, make your dressing by mixing all the ingredients together in a small bowl. Add salt and pepper to taste, if required.

2 comments:

  1. I have a batch of home-grown aubergines (black beauty brinjal) and was wondering what to do with them. I tried this and its a great recipe!! Thanks you.

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    Replies
    1. Hi Christine! So wonderful to hear - you're so lucky having growing your own vegetables - the best.

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