Baby aubergines in tomato sauce with anchovy and dill yoghurt

dinner · ⏱ 80 min · 4 portions · 28.0 g carbs / portion · allergens: egg, fish, gluten, milk

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
http://flowcooking.food/en-us/recipe/508/baby-aubergines-in-tomato-sauce-with-anchovy-and-dill-yoghurt/