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    Chilli-Griddled Aubergines with Goat's Yogurt Sauce

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    Chilli-Griddled Aubergines with Goat's Yogurt Sauce

    Delicious eaten hot, as an accompaniment to Middle Eastern dishes, this can also be served at room temperature as part of a buffet.

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes to 16 minutes
    • Total time: 22 minutes to 26 minutes 30 minutes

    Serves: 4 - 6


    • 2 tbsp sultanas
    • 450g goat's milk yogurt
    • 2 garlic cloves, crushed
    • 4 tbsp olive oil
    • 1 tsp dried chilli flakes
    • 3 aubergines, thinly sliced
    • 2 tbsp pine nuts, toasted
    • 2 tbsp dark runny honey
    • 1 red chilli, deseeded and sliced
    • A handful of coriander, chopped


    1. Soak the sultanas in freshly boiled water for a few minutes to soften and plump. Drain and set aside. Mix the yogurt and garlic together, season to taste.
    2. Heat a ridged griddle pan. Stir the oil and chilli flakes together, and brush generously over the aubergine. Cook the slices for 3–4 minutes on each side, in batches until soft and golden. Arrange the aubergine in a serving dish; scatter with the sultanas and pine nuts. Spoon over the yogurt and drizzle with the honey. Scatter with chilli and coriander.

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    Drinks recommendation

    The exoticism of these flavours is a good excuse to uncork a rosé.


    Average user rating

    5 stars