Roasted Aubergine with Curried Yoghurt

How may recipes can you have with Aubergine I personally can’t have enough of them  another stunning dish by Yottam Ottenghui


  • 3 large aubergines
  • 100ml groundnut oil
  • 200g greek yoghurt
  • 2 tsp medium curry powder
  • 1/4 tsp ground turmeric
  • 1 lime
  • 1 onion
  • 30g flaked almonds
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander
  • 40g pomegranate seeds
  • salt and pepper


  1. Preheat oven to 220 degrees, fan bake.
  2. Use a vegetable peeler to peel away strips of aubergine skin from top to bottom, leaving the aubergines with alternating strips of black skin and white flesh, like a zebra.
  3. Cut widthways into round slices, 2cm thick, and place in a large bowl. Mix well with 70ml of oil, 1/2 tsp of salt and plenty of pepper, and spread out on a large tray lined with baking paper.
  4. Roast for 40-45 minutes, until dark golden brown and then set aside to cool.
  5. Mix the yoghurt with 1 tsp of curry powder, the turmeric, lime juice, a generous pinch of salt and a good grind of pepper. Keep in the fridge until required.
  6. Put the remaining 2 tbsp of oil into a large frying pan and place on a medium high heat. Once hot, add the onion and fry for 8 minutes, stirring frequently, until soft and dark golden brown.
  7. Add the remaining tsp of curry powder, the almonds and a pinch of salt, and continue to fry for 2 minutes, until the almonds have lightly browned.
  8. When you are ready to serve, arrange the aubergine slices on a large platter or individual plates, slightly overlapping. Spoon over the yoghurt sauce and top with fried onion mix.
  9. Sprinkle over the cumin seeds, coriander seeds, pomegranate seeds and lime zest then serve.

Share this Post