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    Turkish baked aubergine

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    Turkish baked aubergine

    • Vegetarian
    • Preparation time: 25 minutes
    • Cooking time: 30 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 2 aubergines, cut into cubes
    • 2 tbsp olive oil
    • 1 essential Waitrose onion, chopped
    • 1 essential Waitrose cauliflower, broken into florets
    • 5 garlic cloves, crushed
    • 1 tsp cumin
    • ½ tsp cayenne pepper
    • 1 x 395g can cherry tomatoes
    • 400g 0% fat greek yogurt
    • 2 eggs, beaten
    • 2 tbsp essential Waitrose plain flour
    • 50g feta, crumbled
    • 3 tbsp chopped dill


    1. Preheat the oven to 200C, gas mark 6. Fry the aubergine in the olive oil over a medium heat for 5 minutes until golden. Add the onion and cook for a further 5 minutes. Meanwhile, steam the cauliflower until just tender.
    2. Add 3 crushed garlic cloves and the spices to the aubergine, cook for another minute, then add the cauliflower and tomatoes. Cook for 5–6 minutes until the mixture is thick.
    3. Spoon the vegetables into a gratin dish. To make the topping, mix the greek yogurt, eggs, plain flour, remaining garlic cloves, feta and dill in a bowl. Season the mixture and spoon over the vegetables. Bake for 30 minutes.

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    Cook's tips

    Assemble the bake ahead of time and cook it when you get home from work.


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    4 stars