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Roasted aubergine with curried yoghurt

Dark golden aubergine slices, roasted to tender sweetness
Curried Greek yoghurt is cool, tangy and creamy with a warm spice
Cumin-scented onion and crunchy almonds, finished with lime zest

dinner ⏱ 55 min 430 kcal / portion 30.0 g carbs / portion (estimated) vegetarian glutenmilktree nuts 🔗 Original source

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Roasted aubergine with curried yoghurt
v4 · rb0e705f985 20260727Z1751 1.1 kg aubergine 100 ml groundnut oil 3 tsp curry powder 1 tsp lime zest 150 g onion 30 g flaked almond 40 g pomegranate seed salt to taste black pepper to taste 🔥 preheat the oven to 220°C fan 🔪 peel the aubergine into zebra strips and slice into 2cm rounds 🌀 mix the aubergine slices with 70ml oil, salt and plenty of pepper and spread on a parchment-lined tray 🔥 ⏱ 40-45 min roast until dark golden-brown and cool 🌀 mix the yoghurt with curry powder, turmeric, lime juice, a pinch of salt and a good grind of pepper 🍳 ⏱ 8 min fry the onion in remaining oil until soft and dark golden-brown, stirring frequently 🍳 ⏱ 2 min fry in curry powder and almonds until almonds lightly browned 🍳 toast and lightly crush the cumin seeds and coriander seeds 🌀 assemble the dish by overlapping roasted aubergine on plates, spooning over yoghurt and topping with fried onion mix 🔪 sprinkle with cumin seeds, coriander seeds, pomegranate seeds and lime zest to finish and serve Roasted Aubergine 🎉 200 g greek style yoghurt ¼ tsp ground turmeric 2 tsp lime lime to taste ½ tsp cumin seed ½ tsp coriander seed 50 ml greek style yoghurt, ground turmeric, lime, lime 1½ tsp ½ tsp 50 ml 1½ tsp cumin seed, coriander seed pomegranate seed ½ tsp lime zest
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Preparation steps

  1. preheat the oven to 220°C fan
  2. peel the aubergine into zebra strips and slice into 2cm rounds
  3. mix the aubergine slices with 70ml oil, salt and plenty of pepper and spread on a parchment-lined tray
  4. roast for 40-45 minutes until dark golden-brown and cool
  5. mix the yoghurt with curry powder, turmeric, lime juice, a pinch of salt and a good grind of pepper
  6. fry the onion in remaining oil until soft and dark golden-brown for 8 minutes, stirring frequently
  7. fry in curry powder and almonds for 2 minutes until almonds lightly browned
  8. toast and lightly crush the cumin seeds and coriander seeds
  9. assemble the dish by overlapping roasted aubergine on plates, spooning over yoghurt and topping with fried onion mix
  10. sprinkle with cumin seeds, coriander seeds, pomegranate seeds and lime zest to finish and serve

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