Roasted aubergine with yoghurt and herb sauce
Roasting brings out some really moreish, deeper flavours giving the aubergine an almost meat-like quality
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
Ingredients
2 large aubergine
Olive oil
100ml of yoghurt
Juice of ½ lemon
Sea salt and black pepper
For the herb sauce:
2 cloves of garlic
1 tbsp capers
1 tbsp lemon juice
Handful of basil leaves
A small handful of flatleaf parsley
Olive oil
Sea salt
Method
Preheat oven to 210°C.
Place the yoghurt in a small bowl and season with a pinch of salt and the juice of half a lemon. Keep in the fridge, covered, until you need it.
Make the herb sauce by blitzing together all the ingredients except for the capers and olive oil. Scoop out into a bowl and loosen with enough olive oil so you have a sauce you can drizzle. Stir in the capers last.
Cut the aubergine into thick slices.
Season with sea salt and black pepper and drizzle liberally with olive oil on both sides of each slice.
Place on a lined baking sheet and bake for 15 minutes, turning them over halfway through cooking.
Arrange the aubergine on a platter and drizzle the seasoned yoghurt and herb sauce over it.
Serve.
