Deeply spiced aubergine with yoghurt dressing
This dish is quite simply intoxicating, with spiced stuffing that infuses the soft aubergine flesh and a gently spiced yoghurt topping with pomegranate seeds
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
2 large aubergines
thumb of ginger, peeled and finely grated
2 garlic cloves, minced
1 tsp cumin
½ tsp turmeric
extra virgin olive oil
1 tsp sweet smoked paprika
sea salt
2 tbsp of pomegranate seeds to garnish
For the yoghurt dressing:
250ml Greek yoghurt
½ tsp sweet smoked paprika
good pinch of salt
juice of ½ a lemon
2 tbsp extra virgin olive oil
Method
To prepare the aubergines, cut them lengthways in an ‘x’ shape from the top to the base but not all the way through. The idea is that you have four quarters you can open apart to get the filling inside and then close back up again. This won’t be neat or clean, the filling will spill out a little and that’s perfectly fine.
In a small bowl, mix together the ginger, garlic, cumin, turmeric, two tablespoons of oil and smoked paprika. Season the insides of the aubergine with salt and pepper and fill with the stuffing. The idea is that as much flesh as possible gets in contact with the filling.
Heat three tablespoons of oil in a large frying pan over a medium high heat. Place the aubergines in the hot oil and cook, turning occasionally until the skin is brown and getting crisp all over. The aubergines should start to get soft and sag a little, this is normal and some of the filling will seep out into the oil.
At this stage, reduce the heat to medium low and add 100ml of water. Cook for a further 15 minutes, turning the eggplants in the liquid which should reduce down a little into a fragrant sauce. Place the aubergines on a plate and spoon over the cooking liquid.
Add a good dollop of the seasoned yoghurt dressing on top and garnish with some pomegranate seeds.
