Grilled aubergines with yogurt & herb dressing

Grilled aubergines with yogurt & herb dressing

Angela Hartnett says: "This recipe is dedicated to my friends Pat and Ben. They moved into a house around the corner from us and, as we were old friends, we said we’d throw a party to welcome them. I cooked everything for it except one thing that my husband Neil made – Pat’s aubergine dish. And everyone at the party kept talking about the aubergines and not a word was said about any of my many delicious dishes! These also work really well on a barbecue."

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Gluten freeVegetarian
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Ingredients

  • 2 aubergines, sliced crossways into 0.2cm-thick slices
  • 3 tbsp olive oil, for drizzling
  • 300g strained Greek yogurt
  • 20g ginger, grated
  • 1 unwaxed lemon, zest and juice
  • 25g pack coriander, roughly chopped
  • ½ x 25g pack mint leaves, roughly chopped, with a few whole leaves reserved to serve

Method

  1. Drizzle the aubergine slices with olive oil and season with salt. Heat a griddle pan to hot and add the aubergine slices. Cook until nicely charred and tender. While the aubergines are cooking, mix together the other ingredients to make the dressing. Check the seasoning and set aside. Once the aubergines are ready, transfer them to a serving dish. Smother them in the dressing and serve sprinkled with the extra mint leaves.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

969kJ/ 234kcals

Fat

20g

Saturated Fat

6.8g

Carbohydrates

6.6g

Sugars

5.6g

Fibre

3.4g

Protein

6g

Salt

0.5g

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