Roasted Aubergines with yogurt dressing and pomegranate seeds

Who doesn’t like aubergine? In my opinion, it’s one of the best vegetables. It’s very versatile and fits with many ingredients. It can be served with pasta or rice, as a main or as a side with meat, eggs, fish, tofu…

It can also be cooked in so many different ways, steamed, baked, fried, with soya with oil… and the final result is never disappointing!

Yesterday evening I invited a friend for dinner and prepared these roasted aubergines topped with yogurt sauce, pomegranate seeds and wild rocket. They taste really good and they are light in calories!!

It’s the perfect combination of flavours: the yogurt sauce gives it a very fresh taste, the wild rocket gives the spicy, slightly bitter and peppery taste and finally the pomegranate seeds add more freshness and that sweet twist!

I hope you will like this recipe as much as I did! Feel free to add a comment below to let me know what you think 🙂

 

 

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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