Vadouvan grilled aubergine yogurt
This new vadouvan spice blend is a delicious combination of sweet, smoky, warming flavours. In Chetna Makan's recipe it gives an extra dimension to simple, grilled aubergines
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
- 1 large aubergine
- 2 tbsp olive oil
- 1½ tsp Cooks’ Ingredients Vadouvan Spice Blend
For the yogurt
- 200g natural yogurt
- 2 tbsp Cooks’ Ingredients Tahini
Cut the aubergine into thin slices, less than 1cm thick.
Place the oil in a large bowl and mix in the vadouvan spice and a pinch of salt. Add the aubergine and coat well.
Heat a griddle pan and cook the aubergine, in 2-3 batches, for around 3-4 minutes on each side, until golden and soft. Mix the yogurt with the tahini, season and spread onto a plate or a shallow bowl. Top with the aubergine slices and serve, dusted with a little chopped flat leaf parsley, if liked.
Typical values per serving when made using specific products in recipe