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Nutrition: per serving

  • kcal230
  • fat14g
  • saturates6g
  • carbs22g
  • sugars21g
  • fibre1g
  • protein6g
  • salt2.13g
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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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Comments, questions and tips (4)

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A star rating of 4 out of 5.2 ratings

evamatrix02832

Curious title for a dish without tiramisu and honeycomb 😁

KochinVeronica avatar

KochinVeronica

Exquisite!

sis2007

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

Tartan Girl

Thank you for that really helpful suggestion! I love aubergine but avoid them because they use up so much oil. I am going to try this tonight. : ))

loumark12

A star rating of 4 out of 5.

This makes a lovely starter and is also good with courgette

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