flowcooking

Baby aubergines in tomato sauce with anchovy and dill yoghurt

Tender baby aubergines nestle in rich tomato sauce, glossy and warm.
Salty anchovy depth meets fresh dill yoghurt, creamy and bright.
One spoonful and it tastes like comfort with a grown-up kick.

dinner ⏱ 80 min 420 kcal / portion 28.0 g carbs / portion (estimated) eggfishglutenmilk 🔗 Original source

No ratings yet
🖨 Print
Baby aubergines in tomato sauce with anchovy and dill yoghurt
v3 · rb0e705f985 20260727Z1751 100 g butter salt to taste 2 tbsp tomato paste 4 pieces plum tomato 200 g cherry tomato 🔥 preheat oven to 240°C 🍳 ⏱ 25 min melt butter and caramelise onions and garlic 🔥 ⏱ 15 min toss aubergines with olive oil and salt and black pepper then roast 🍳 ⏱ 5 min stir tomato paste into onion pan and cook 🍳 ⏱ 10 min stir blitzed plum tomatoes into onion pan and cook push aubergines into tomato sauce and dot in cherry tomatoes 🔥 ⏱ 15 min bake until tomato skins are blistered blitz yoghurt with dill, anchovy and lemon juice until almost smooth 🍳 ⏱ 3-5 min melt butter and cook cumin seeds and chilli flakes spoon half the anchovy yoghurt and half the cumin butter all over the aubergines 🍳 scatter with picked dill and serve warm or at room temperature Aubergine Tomato 🎉 2 pieces onion 14 pieces garlic 500 g aubergine 1 tbsp olive oil black pepper to taste 200 g greek-style yoghurt 20 g dill 30 g anchovy fillet 1½ tsp lemon juice 1½ tsp cumin seed 1 tsp chilli flake onion, garlic aubergine, olive oil, black pepper plum tomato cherry tomato greek-style yoghurt, dill, anchovy fillet, lemon juice cumin seed, chilli flake
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. preheat oven to 240°C
  2. melt butter and caramelise onions and garlic 25 min
  3. toss aubergines with olive oil and salt and black pepper then roast 15 min
  4. stir tomato paste into onion pan and cook 5 min
  5. stir blitzed plum tomatoes into onion pan and cook 10 min
  6. push aubergines into tomato sauce and dot in cherry tomatoes
  7. bake until tomato skins are blistered 15 min
  8. blitz yoghurt with dill, anchovy and lemon juice until almost smooth
  9. melt butter and cook cumin seeds and chilli flakes 3-5 min
  10. spoon half the anchovy yoghurt and half the cumin butter all over the aubergines
  11. scatter with picked dill and serve warm or at room temperature

Similar recipes