F&W Pick: Roasted eggplant with spicy yoghurt and pomegranate
Author: Belinda Jeffery
Photography by Rodney Weidland
Salads have come a long way in recent years and this is no more apparent than in Belinda Jeffery’s collection of delectable recipes. The award-winning author focuses on locally-grown produce and introduces innovative ways of utilising seasonal flavours and textures together, proving that salads are more than just fruit and veg.
Roasted eggplant with spicy yoghurt and pomegranate
- 1.5kg eggplants/aubergines
- 180ml extra virgin olive oil
- ½ pomegranate, seeds only
- Dill sprigs, to garnish
For the spicy yoghurt
- 400g Greek yoghurt
- 1 small clove garlic, finely chopped
- 80ml extra virgin olive oil
- 2 teaspoons freshly ground cumin seeds
- 1 teaspoon freshly ground coriander seeds
- 1 teaspoon sea salt, or to taste
- Preheat your oven to 220°C/gas mark 7, and line two large baking trays with baking paper.
- If the aubergines are small, cut them lengthways into quarters; if they’re large, halve each one crossways then slice each half into 6–8 wedges. Scoop the wedges into a large bowl and drizzle them with the olive oil. Use your hands to mix them together so the wedges are thoroughly coated in the oil, then tip them onto the prepared trays, spreading them out into a single layer. Roast the wedges for 30–35 minutes or until they’re a deep golden brown, turning them halfway through the cooking time.
- Meanwhile, to make the spicy yoghurt, place all the ingredients in a bowl and mix them together. Taste it and do a bit of tweaking if necessary (it may need a bit more salt or cumin), then cover the bowl tightly and pop it in the fridge.
- When the aubergine wedges are ready, remove them from the oven and slide them into a shallow serving bowl (they taste wonderful warm or at room temperature). When you’re ready to serve, drizzle a little of the spicy yoghurt
For more tasty salad recipes click here