Aubergine with yogurt & tomato sauces

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1. Trim the aubergine and cut lengthways into 6 thick slices. Season all over and brush with 2 tbsp of the oil. Heat the remaining oil in a small pan and add the tomatoes, garlic and chilli flakes, along with a little salt. Cook gently for 3-4 mins until the tomatoes are just softened. In a small bowl, mix the yogurt with the mint and some seasoning.
2. Heat a barbecue, griddle pan or grill, then cook the aubergine slices for 5-6 mins each side until nicely browned and softened. Serve 3 slices per person with the minty yogurt and tomato sauces.

Versatile sauce

These sauces also work well with other grilled vegetables such as courgettes and red or yellow peppers, as well as spicy chicken.

Per serving

230 kcalories, protein 6g, carbohydrate 22g, fat 14 g, saturated fat 6g, fibre 1g, salt 2.13 g

Latest comments and suggestions

• Loumish

  06 November 2007

  Loumish commented on this recipe

  This makes a lovely starter and is also good with courgette

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• Loumish

  06 November 2007

  Loumish rated this recipe

  

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• sis

  23 May 2008

  sis commented on this recipe

  hi i made these ,but i fry mine ,but first i peel the aubergine and cut them in slices .them beat an egg white and brush them on both side ,this stop them from soaking all the oil when you fry them its great

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Ingredients

• 1 large fat aubergine
• 3 tbsp olive oil
• 140g cherry tomatoes , halved
• 1 garlic clove , crushed
• pinch chilli flakes
• 125ml tub low-fat natural yogurt
• 1 tbsp chopped mint

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Difficulty and servings

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Counts as 2 of 5-a-day

Ingredients

• 1 large fat aubergine
• 3 tbsp olive oil
• 140g cherry tomatoes , halved
• 1 garlic clove , crushed
• pinch chilli flakes
• 125ml tub low-fat natural yogurt
• 1 tbsp chopped mint

Per serving

230 kcalories, protein 6g, carbohydrate 22g, fat 14 g, saturated fat 6g, fibre 1g, salt 2.13 g

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