Aubergine with yogurt and tomato sauces

Ingredients

  • 1 large fat aubergine
  • 3 tbsp olive oil
  • 140g cherry tomatoes, halved
  • 1 garlic clove, crushed
  • pinch chilli flakes
  • 125ml tub low-fat natural yogurt
  • 1 tbsp chopped mint

Method

  • Trim the aubergine and cut lengthways into 6 thick slices. Season all over and brush with 2 tbsp of the oil. Heat the remaining oil in a small pan and add the tomatoes, garlic and chilli flakes, along with a little salt. Cook gently for 3-4 mins until the tomatoes are just softened. In a small bowl, mix the yogurt with the mint and some seasoning.
  • Heat a barbecue, griddle pan or grill, then cook the aubergine slices for 5-6 mins each side until nicely browned and softened. Serve 3 slices per person with the minty yogurt and tomato sauces.

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