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Peri-peri roasted aubergine with herby yogurt

A baking tray with peri-peri roasted aubergine with herby yogurt and toasted pitta

Peri-peri roasted aubergine with herby yogurt

Name: Peri-peri roasted aubergine with herby yogurt
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp peri-peri seasoning plus ½ tsp for the yogurt; 4 tbsp olive oil; 2 aubergines cut into 2.5cm pieces; 400g can chickpeas drained; 200g Greek yogurt; large handful of dill or mint, roughly chopped

Chetna Makan

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 3.6 out of 5.5 ratingsRate

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You only need five ingredients for this dish of roasted aubergine and chickpeas with a refreshing herby yogurt. Try it with toasted pitta, rice, or on top of buttered toast

Egg-free

Low sugar

Vegetarian

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For five-ingredient recipes, storecupboard items like oil, salt and pepper are not included.

Ingredients

Nutrition

Units:

MetricUS

For the aubergine

1 tbsp peri-peri seasoning

plus ½ tsp for the yogurt
4 tbsp olive oil
2 aubergines

cut into 2.5cm pieces
400g can chickpeas

drained

For the yogurt

200g Greek yogurt
large handful of dill

or mint, roughly chopped

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Nutrition: Per serving

kcal272
fat18g
saturates5g
carbs15g
sugars5g
fibre7g

high
protein8g
salt3.09g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. In a small bowl, mix together the 1 tbsp peri-peri seasoning with 4 tbsp olive oil and 1 tsp salt.
step 2

Tip the aubergine pieces onto a baking tray and pour over half of the peri-peri marinade. Mix well. Roast for 20 mins until softened and starting to brown.
step 3

Mix the remaining marinade with the chickpeas. Add to the tray with the aubergine and return to the oven for 10-15 mins until everything is golden and the aubergine is cooked through.
step 4

Mix together the yogurt, dill or mint, ½ tsp peri-peri seasoning and ½ tsp salt.
step 5

To serve, stuff the aubergine and herby yogurt into pittas, if you like.

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A star rating of 3.6 out of 5.5 ratings

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