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Baby gem lettuce with burnt aubergine yoghurt, smacked cucumber and shatta

Crisp baby gem wedges piled high with silky burnt aubergine yoghurt.
Smacked cucumber and herby crunch meet a lemony, garlicky swirl.
Finish with shatta heat and chilli flakes for a messy, addictive bite.

side dish ⏱ 35 min 310 kcal / portion 15.0 g carbs / portion (estimated) vegetarian milksesame 🔗 Original source

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Baby gem lettuce with burnt aubergine yoghurt, smacked cucumber and shatta
v4 · rb0e705f985 20260727Z1751 salt to taste 2 pieces aubergine 0.5 pieces garlic clove 44.4 ml lemon juice 1 piece cucumber 🍳 chargrill and cool aubergines until tender and scoopable blitz aubergine flesh with yoghurt, garlic, lemon juice, tahini and salt until completely smooth 🔪 smack cucumber halves until bruised, then dice to about 1cm pieces blitz parsley, mint, garlic, olive oil and salt into a smooth paste 🌀 ⏱ 20 min mix herb paste into diced cucumber and infuse 🔪 slice baby gem lettuce lengthways into long thin wedges and season with salt and black pepper 🌀 scoop and stir the aubergine yoghurt again until ready to spoon 🍽 arrange lettuce wedges as a platter, then splatter with aubergine yoghurt, spoon with cucumber, drizzle shatta and sprinkle chilli flakes Burnt Aubergine Yogurt Salad 🥗 35 g greek-style yoghurt 1½ tbsp tahini 6 pieces baby gem lettuce black pepper to taste 25 g parsley 25 g mint leaf 50 ml olive oil 1½ tbsp shatta ½ tsp urfa chilli flakes greek-style yoghurt, tahini 0.25 pieces 22 ml baby gem lettuce, black pepper parsley, mint leaf, olive oil 0.25 pieces shatta, urfa chilli flakes 22 ml lemon juice
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Preparation steps

  1. chargrill and cool aubergines until tender and scoopable
  2. blitz aubergine flesh with yoghurt, garlic, lemon juice, tahini and salt until completely smooth
  3. smack cucumber halves until bruised, then dice to about 1cm pieces
  4. blitz parsley, mint, garlic, olive oil and salt into a smooth paste
  5. mix herb paste into diced cucumber and infuse for at least 20 minutes
  6. slice baby gem lettuce lengthways into long thin wedges and season with salt and black pepper
  7. scoop and stir the aubergine yoghurt again until ready to spoon
  8. arrange lettuce wedges as a platter, then splatter with aubergine yoghurt, spoon with cucumber, drizzle shatta and sprinkle chilli flakes

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