Grilled aubergine with fresh mint yoghurt
Lebanese style grilled aubergine with yogurt dressing is a perfect side dish.
lets get
cooking
- 2 large (striped) aubergines
- 6 tbs of extra virgin olive oil + extra for later
- 300ml full fat Greek or Turkish yoghurt
- 2 tbsp of milk
- ½ bunch of fresh mint
- 1 clove garlic, finely chopped
- 1 tbsp of nigella seeds (black cumin seeds)
Cut the aubergines lengthwise into slices 1cm thick.
Brush both sides of the slices with olive oil. Heat the char-grill pan until very hot.
Grill the aubergine slices on each side for 3 minutes until golden and cooked. Keep warm.
Pour the yoghurt into a bowl and add the milk, mix well.
Chop the mint leaves and stir them together with the chopped garlic and a pinch of salt through the yoghurt.
Check for seasoning and add more salt if necessary.
Divide the aubergine between 4 plates and spoon a big scoop of yoghurt next to it.
Drizzle with a little olive oil and sprinkle the nigella seeds over the yoghurt.
Serve with freshly baked pita bread.
A salad to serve as an entree or plate to share with 4 or more.
