Roasted Aubergines with yogurt dressing and pomegranate seeds

 

Total Time40 minsPrep Time10 minsCook Time30 minsDifficultyBeginnerYields1 Serving

Ingredients

 2 aubergines
 1 pomegranate
 250 g plain yogurt*
 ½ lemon
 1 handfull of wild rocket
 1 garlic clove
 fresh coriander
 oil
 salt and pepper

 *use soya yogurt for a dairy-free option

 

Instructions

1

Preheat the oven to 180/200°C.

2

Cut the aubergines in half and score them with a knife.

3

Move them into a try, rub them with a garlic clove, sprinkle with salt, pepper and oil.

4

Bake them for 30 minutes, until soft.

5

In the meantime prepare the yogurt sauce.
Pour the yogurt in a bowl, add the lemon juice, 1/2 tsp of salt, 2 tbsp of oil and mix until combined. Adjust with more salt and lemon if necessary.
If you want you can also add a garlic clove. In this case mix all the ingredients in a blender until combined.

6

Remove the aubergine from the oven and serve them on a rocket salad. Drizzle them with the yogurt sauce and sprinkle with pomegranate seeds and coriander.

Ingredients

 2 aubergines
 1 pomegranate
 250 g plain yogurt*
 ½ lemon
 1 handfull of wild rocket
 1 garlic clove
 fresh coriander
 oil
 salt and pepper

Directions

1

Preheat the oven to 180/200°C.

2

Cut the aubergines in half and score them with a knife.

3

Move them into a try, rub them with a garlic clove, sprinkle with salt, pepper and oil.

4

Bake them for 30 minutes, until soft.

5

In the meantime prepare the yogurt sauce.
Pour the yogurt in a bowl, add the lemon juice, 1/2 tsp of salt, 2 tbsp of oil and mix until combined. Adjust with more salt and lemon if necessary.
If you want you can also add a garlic clove. In this case mix all the ingredients in a blender until combined.

6

Remove the aubergine from the oven and serve them on a rocket salad. Drizzle them with the yogurt sauce and sprinkle with pomegranate seeds and coriander.

Roasted Aubergines with yogurt dressing and pomegranate seeds

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