Burnt aubergine pickle with garlic yoghurt

snack · ⏱ 120 min · 6 portions · 22.0 g carbs / portion · vegetarian · allergens: milk

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
http://flowcooking.food/en-us/recipe/507/burnt-aubergine-pickle-with-garlic-yoghurt/