Baked Aubergine with Yogurt Dressing
By OcadoLife
Published on 21 September 2022
Baking gives this aubergine dish a meltingly soft texture. Eat hot or cold, or make ahead and reheat when you're ready to eat again.Time and servings
1 hrTotal time
4Servings
15 minsPrep time
45 minsCooking time
Ingredients
- 5 tbsp of extra virgin olive oil, 2 tbsp for cooking the aubergine, 3tbsp for the dressing
- 3 tbsp of lemon juice
- 1 handful of basil leaves
- 200 g of greek style yoghurt
- 1 clove of garlic, finely crushed
- 2 tbsp of pine nuts, toasted
- 2 aubergines
- 1 tsp of ground cumin
Method
Step 1
Preheat the oven to 200C, 180F, Gas 6. Cut the aubergine in half lengthways. Score the flesh of each half with deep diagonal criss-cross cuts, taking care not to pierce the skin. Brush the surface of each half with olive oil until it fills the cuts. Sprinkle with sea salt, black pepper and cumin and roast for 40-45 minutes until soft and brown.Step 2
While the aubergine is cooking, make the dressing. In a bowl, whisk the yogurt, crushed garlic, lemon juice and 3 tbsp olive oil until smooth. Season to taste and leave to chill.Step 3
To serve, drizzle the yogurt sauce over, sprinkle on the basil and pine nuts and season to taste.