Roasted baby aubergine salad with spiced yoghurt dressing recipe Recipe

Name: Roasted baby aubergine salad with spiced yoghurt dressing recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 tsp cumin seeds; 0.5 tsp turmeric; 1 clove garlic, crushed; 1 tsp grated fresh root ginger; 0.5 tsp dried chilli flakes; 150 g (5.3oz) low-fat Greek yoghurt; 1 pinch sea salt, adjust to taste; 1 handful pomegranate seeds; 1 tbsp coarsely chopped pistachio nuts; 1 tbsp chopped fresh coriander; 8 baby aubergines, halved lengthways; 1 tbsp olive oil

Servings: persons

1 tbsp olive oil
1 tsp cumin seeds
0.5 tsp turmeric
1 clove garlic, crushed
1 tsp grated fresh root ginger
0.5 tsp dried chilli flakes
150 g (5.3oz) low-fat Greek yoghurt
1 pinch sea salt, adjust to taste
1 handful pomegranate seeds
1 tbsp coarsely chopped pistachio nuts
1 tbsp chopped fresh coriander
8 baby aubergines, halved lengthways
1 tbsp olive oil

1
Preheat the oven to 240C/gas mark 9.
2
Brush the cut side of the baby aubergines with the olive oil and place them on a baking tray.
3
Bake in the preheated oven for 15-20 minutes or until the aubergines are light brown in colour.
4
Remove from the oven and allow to cool.
5
Now make the dressing.
6
Pour the olive oil into a non-stick pan, add the cumin seeds and heat on a high heat until the seeds start to sizzle this should take no longer than 2-3 minutes.
7
Remove from the heat and quickly mix in the turmeric while the oil is still hot.
8
Allow the oil-and-spice mixture to cool down.
9
In a mixing bowl, combine the garlic, ginger and chilli flakes with the yoghurt.
10
Pour in the cooled oil-and-spice mixture and combine.
11
Add salt to taste.
12
To assemble the salad, place the roasted aubergine halves on a serving plate and pour over the prepared dressing.
13
Scatter the pomegranate seeds, pistachio nuts and coriander over the top.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tbsp olive oil, 1 tsp cumin seeds, 0.5 tsp turmeric, 1 clove garlic, crushed, and more.

Yes, Roasted baby aubergine salad with spiced yoghurt dressing recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted baby aubergine salad with spiced yoghurt dressing recipe

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