Roasted Aubergine with Curried Yoghurt

ottolenghi.co.uk

Ali Witvliet

INGREDIENTS

3 large aubergines (or 4 regular) (1.1kg)

100ml groundnut oil

200g Greek-style yoghurt

2 tsp medium curry powder

¼ tsp ground turmeric

1 lime: finely grate the zest to get 1 tsp, then juice to get 2 tsp

1 onion, thinly sliced (150g)

30g flaked almonds

½ tsp cumin seeds, toasted and lightly crushed

½ tsp coriander seeds, toasted and lightly crushed

40g pomegranate seeds

salt and black pepper

Preheat the oven to 220°C fan.

Use a vegetable peeler to peel away strips of aubergine skin from top to bottom, leaving the aubergines with alternating strips of black skin and white flesh, like a zebra. Cut widthways into round slices, 2cm thick, and place in a large bowl. Mix well with 70ml of oil, ½ teaspoon of salt and plenty of pepper, and spread out on a large parchment-lined baking tray. Roast for 40–45 minutes, until dark golden-brown, then set aside to cool. Use a vegetable peeler to peel away strips of aubergine skin from top to bottom, leaving the aubergines with alternating strips of black skin and white flesh, like a zebra. Cut widthways into round slices, 2cm thick, and place in a large bowl. Mix well with 70ml of oil, ½ teaspoon of salt and plenty of pepper, and spread out on a large parchment-lined baking tray. Roast for 40 to 45 minutes, until dark golden-brown, then set aside to cool.

Directions at ottolenghi.co.uk

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