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Burnt aubergine pickle with garlic yoghurt

Charred burnt aubergine strands in creamy garlic yoghurt, rich and smoky.
Bright tomato-spice tang with nigella crunch.
Warm, silky, and addictive with spring onion on top.

snack ⏱ 120 min 330 kcal / portion 22.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Burnt aubergine pickle with garlic yoghurt
v6 · rb0e705f985 20260727Z1751 2 pieces spring onion 1 kg aubergine ½ tsp turmeric 150 ml olive oil 1 piece onion 60 ml apple cider vinegar 🔥 preheat a well-greased griddle pan on high 🍳 ⏱ 40 min grill the aubergines, turning as necessary, until charred and softened 🔪 ⏱ 20 min remove stems and skins, then drain the flesh in a colander 🔪 tear the drained aubergine flesh into strands 🍳 ⏱ 3-4 min toast the fenugreek and cumin seeds, then blitz into a fine powder 🌀 stir in the turmeric to the spice powder 🍳 ⏱ 7 min cook the onion in olive oil until lightly coloured and softened 🍳 ⏱ 3 min cook in the ginger, tomato paste, ground spices, sugar, salt and a good grind of pepper more, stirring often 🍳 add the vinegar, bring to a simmer, then remove from the heat ⏳ stir in the aubergine and set aside to cool 🍽 transfer to a sterilised jar, seal the top with the remaining oil, then cover with a lid leave to settle in the fridge overnight bring the pickle back up to room temperature before serving 🌀 whisk the yoghurt, garlic and salt 🍽 spread the yoghurt mixture on a large plate 🍽 top with the burnt aubergine pickle 🍽 sprinkle with spring onions and nigella seeds 🍽 serve the mezze with flatbreads Burnt Aubergine Pickle 🎉 1 tsp nigella seed 1½ tsp fenugreek seed 2 tsp cumin seed 40 g ginger 2 tbsp tomato paste 2 tsp caster sugar salt to taste black pepper to taste 300 g yoghurt 2 pieces garlic clove ¼ tsp salt 120 ml nigella seed, fenugreek seed, cumin seed apple cider vinegar 30 ml olive oil yoghurt, garlic clove, salt
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Preparation steps

  1. preheat a well-greased griddle pan on high
  2. grill the aubergines for 40 minutes, turning as necessary, until charred and softened
  3. remove stems and skins, then drain the flesh in a colander for 20 minutes
  4. tear the drained aubergine flesh into strands
  5. toast the fenugreek and cumin seeds for 3-4 minutes, then blitz into a fine powder
  6. stir in the turmeric to the spice powder
  7. cook the onion in olive oil for 7 minutes until lightly coloured and softened
  8. cook in the ginger, tomato paste, ground spices, sugar, salt and a good grind of pepper for 3 minutes more, stirring often
  9. add the vinegar, bring to a simmer, then remove from the heat
  10. stir in the aubergine and set aside to cool
  11. transfer to a sterilised jar, seal the top with the remaining oil, then cover with a lid
  12. leave to settle in the fridge overnight
  13. bring the pickle back up to room temperature before serving
  14. whisk the yoghurt, garlic and salt
  15. spread the yoghurt mixture on a large plate
  16. top with the burnt aubergine pickle
  17. sprinkle with spring onions and nigella seeds
  18. serve the mezze with flatbreads

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