Name: Aubergine with yogurt & tomato sauces
Cook time: 20 min
Total time: 30 min
Cuisine: Moroccan
Ingredients: 1 large fat aubergine; 3 tbsp olive oil; 140g cherry tomato halved; 1 garlic clove crushed; pinch chilli flakes; 125ml tub low-fat natural yogurt; 1 tbsp chopped mint

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Aubergine with yogurt & tomato sauces

Aubergine with yogurt & tomato sauces

Good Food team

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Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4 out of 5.2 ratingsRate

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Aubergine provides a meaty kick to this veggie main, and the versatile sauce will become a favourite for many a dinner

Easily doubled

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 large fat aubergine
3 tbsp olive oil
140g cherry tomato

halved
1 garlic clove

crushed
pinch chilli flakes
125ml tub low-fat natural yogurt
1 tbsp chopped mint

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Nutrition: per serving

kcal230
fat14g
saturates6g
carbs22g
sugars21g
fibre1g
protein6g
salt2.13g

Method

step 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.
step 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.

RECIPE TIPS

VERSATILE SAUCE

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

Recipe from Good Food magazine, September 2007

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A star rating of 4 out of 5.2 ratings

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