Shawarma-spiced aubergines with yogurt and hot date butter
Prep time: 30 minsTotal time: 
Shawarma-spiced aubergines with yogurt and hot date butter
Give veggie guests the barbecue dish of their dreams with spicy marinated aubergine, caramelised on the grill and served with cooling yogurt and a drizzle of chilli-spiked date butter
Prep time: 30 minsTotal time: 
Helen Graves
Helen Graves
Ingredients
- 3 aubergines, cut into 1cm rounds
- 2½ tbsp shawarma spice mix (we used Al’Fez)
- 1 tbsp olive oil
- 350g strained Greek yogurt
- juice of ½ lemon, plus wedges to serve
- 3 garlic cloves, finely grated
- 40g salted butter
- 6 medjool dates, pitted and diced
- 2 tsp fine pepper flakes or a pinch of chilli flakes, to taste
- handful coriander leaves, to serve
Step by step
Marinate the aubergines and prepare the yogurt up to 24 hours ahead, storing both in the fridge. Chill any leftovers in the fridge for 1-2 days.
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Light the barbecue for direct cooking. Put the aubergine slices in a large shallow dish and add the shawarma spice mix, olive oil and some salt. Mix well to coat. Combine the yogurt, lemon juice and one-third of the garlic in a bowl. Season and mix well.
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Once the barbecue flames have died down and the coals are glowing embers, cook the aubergine slices for 3-5 minutes on each side or until soft all the way through and lightly charred.
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Melt the butter in a small pan over a medium heat. Keep cooking, allowing it to splutter, then begin to foam and smell nutty. Remove from the heat and add the remaining garlic, chopped dates and pepper flakes (or pinch of chilli flakes).
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Spread the yogurt onto a wide serving platter and arrange the aubergines on top. Spoon over the date butter and scatter over the coriander. Serve with lemon wedges.
