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Roasted Aubergines with Lemon Yoghurt and Pomegranate

Posted by Bintu on Feb 10, 2014 | 34 comments

Roasted Aubergines with Lemon Yoghurt and Pomegranate

Thanks to Ottolenghi, this roasted aubergine (eggplant recipe) with lemon yoghurt is a more recent favourite roasted vegetable recipe for OH.

Roasted (Aubergine)  Eggplant Recipe with Lemon Yoghurt and Pomegranate @ Recipes From A Pantry

He particularly likes it with grilled lamb cutlets and a nutty lemon couscous salad.

The yoghurt sauce really makes this dish so start with a very good quality Greek yoghurt and thin it down to your desired consistency with olive oil, lemon juice and a little bit of milk.

roasted eggplant recipe

Roasted Eggplant Recipe

We ate it recently in fact, when we had had a big day out seeing friends, and knew we would be knackered but also had people to supper when we came back. So we didn’t have much time but wanted to impress. So we roasted the aubergine as well as make the lemon yoghurt in advance. So all we had to do was grill the cutlets and prepare the couscous (which is as much trouble as boiling a kettle of water).

Success!

How to cook couscous.

5.0 from 1 reviews

Roasted Aubergines with Lemon Yoghurt and Pomegranate
Author: 
Recipe type: Main
Cuisine: Vegetarian
Serves: 2-4
 

Roasted aubergine (eggplant recipe) with lemon yoghurt and pomegranate.
Ingredients
  • For the roasted aubergines
  • 2 large and long aubergines (eggplant)
  • 30ml olive oil
  • Salt
  • Freshly ground black pepper
  • A few sprigs of thyme
  • Seeds of 1 pomegranate
  • For the garlic lemon sauce
  • 250g Greek yogurt
  • 2-3 tbsp lemon juice
  • 2-4 tbsp milk
  • 1 tbsp olive oil
  • 1 small garlic clove, crushed
  • Salt

Instructions
  1. Preheat the oven to fan assisted 180C / 200C / 400F / gas 6.
  2. Cut the aubergines (eggplants) in half lengthways without removing the green stalk.
  3. Make about four deep parallel incisions in the cut side of the aubergine, but don’t go as deep as the skin. Then turn the aubergine at a 45-degree angle and do another four cuts to create a diamond pattern.
  4. Line a tray with baking parchment and add on the aubergines cut side up.
  5. Brush the aubergines with the oil until all the oil has been soaked into the flesh.
  6. Season with salt, pepper and thyme and roast for about 35 mins until they are well browned (but not burnt).
  7. Remove them from the oven and let them cool.
  8. While the aubergines are roasting in the oven prepare the lemon yoghurt sauce. Combine all the ingredients for the yogurt sauce and mix well. Add a little extra milk if the sauce is too think and a little extra lemon if not lemony enough.
  9. Chill yoghurt sauce in fridge whilst waiting for aubergines to roast and cool.
  10. Spoon yoghurt sauce over the cut sides of the aubergines and top with pomegranate seeds.

Notes
Adapted from Ottolenghi.

34 Comments

  1. Looks stunning.

    • Yes, it does look very nice.

  2. I love the sound of this. Aubergine is a great base for a meal and your additions sound really well matched

    • I thought the same Fiona when I first came across the original recipe.

  3. They look lovely Bintu. I’m a big aubergine fan, especially when roasted. Delish with the lemon yoghurt no doubt.

    • Roasting them does make them sweeter.

  4. This is such a beautiful dish and would absolutely impress any guest! And it’s easy to make too, which is so nice… Really lovely, Bintu…

    • Thanks JV. We aim to please.

  5. Comment This looks delicious – I love roasted aubergines

    • And you can just throw them into anything once roasted.

  6. my goodness, this looks wonderful. I have recently done a vietnamese roasted and braised aubergine recipe but I do love Ottolenghi recipes so will have to try this out

    • Ooooooh. Would love to see your recipe.

  7. I love this recipe, I’ve made it a few times, I even tweeted Mr Ottolenghi who replied! Great photos x

    • Oh wow, I would love to tweet chat with Mr Ottolenghi.

  8. Mmm, I bet this adds a zesty touch to the eggplant, great idea!

    • Yeap the lemon balances out the sweetness of the aubergines.

  9. That look so pretty :)
    Janie x

    • Almost too pretty to eat, but I def tucked right in.

  10. This sounds so yummy! And looks really beautiful as well. So pretty!

    • Pomegranate seeds do make food rather pretty.

  11. I met and sat next to Ottolenghi at a pop up restaurant and he is SUCH a GREAT bloke, as well as having stunning recipes too! I LOVE this recipe in particular! Karen

    • Lucky you Karen. It would be fab to meet him.

  12. Oh it does look good and I do like aubergines. Adding to list!

    • Let me know how they turn out.

  13. Well, I love eggplant and yogurt sauces, so this is pretty much a win in my book. And yes, I’m sticking with my American vocabulary and spelling. :)

    • Hey we all speak the international language of food.

  14. I’m not the biggest fan of aubergines itself but with lemon yoghurt it must taste fab!

    • I think I make lemon yoghurt like once a week. I need to blog about it right?

  15. This has always been one of my top 10 Ottolenghi recipes. Made it often and it always looks gorgeous and tastes great too. I even adapted it for low cholesterol purposes. So altogether a goodie.

    • Would love to check out your low cholesterol version.

  16. Yumm! I tried this at NOPI a couple of months back and loved it. Will definitely be recreating at home as my OH is a big aubergine fan.

    • Man, NOPI is on my to do list.

  17. Beautiful, stunning photo. I made something very similar to this recently with Gran Luchito.

    • Yum, Gran Luchito and Ottolenghi. Now that is an idea….

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