Aubergine with yogurt & tomato sauces

Aubergine with yogurt & tomato sauces

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

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

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
230
protein
6g
carbs
22g
fat
14g
saturates
6g
fibre
1g
sugar
21g
salt
2.13g

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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Method

  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.

Recipe from Good Food magazine, September 2007

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Comments

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KochinVeronica's picture

Exquisite!

sis2007's picture

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

loumark12's picture
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This makes a lovely starter and is also good with courgette

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