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Aubergines with yogurt, chilli and honey


Serves: 4 as a side or starter
timePrep time: 30 mins
timeTotal time:
Aubergines with yogurt, chilli and honey
Recipe photograph by Kris Kirkham

Aubergines with yogurt, chilli and honey

Long red chillies bring just a whisper of heat to this gorgeous Middle Eastern-inspired salad .

Serves: 4 as a side or starter
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
162Kcal
Fat
13gr
Saturates
2gr
Carbs
7gr
Sugars
7gr
Fibre
3gr
Protein
3gr
Salt
0gr

Genevieve Taylor

Genevieve Taylor

Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven.

See more of Genevieve Taylor’s recipes
Genevieve Taylor

Genevieve Taylor

Genevieve Taylor is a writer and food stylist whose love of travel inspires her colourful herb and spice-infused food. A little bit obsessed by fire, she is currently working on a book about the wonderful versatility of cooking in a wood-fired oven.

See more of Genevieve Taylor’s recipes

Ingredients

  • 2 medium aubergines, cut into 1cm slices
  • 2 tbsp extra-virgin olive oil, plus a little for drizzling
  • 2 tsp sherry vinegar
  • 4 tbsp Greek yogurt
  • 1 small garlic clove, crushed
  • 2 mint sprigs, leaves picked and chopped
  • 20g walnuts, toasted and chopped
  • 1-2 long red chillies, finely chopped
  • 1 red chilli, finely sliced
  • 1 tsp nigella seeds
  • 1 ½ tbsp clear honey

Step by step

Get ahead
Cook the aubergines ahead and chill. Bring back to room temperature before garnishing.
  1. Preheat a griddle pan over a high heat until really hot. You can also use a barbecue, preheating it until the grill bars are hot before cooking.
  2. Spread out the aubergine slices on a board or tray and brush lightly with olive oil. Season with a little salt and freshly ground black pepper. When the griddle is hot add the aubergine slices, oil-side down, pressing firmly with tongs so they have maximum contact with the hot surface. You may need to grill the aubergine in a couple of batches, depending on the size of your griddle.
  3. After a few minutes, turn the slices over to cook on the other side. You want them to be nicely charred on the surface and soft and cooked within. If in doubt, cook for a little longer to make sure they are soft and tender; an undercooked aubergine is not pleasant to eat.
  4. Arrange the cooked aubergine in a single layer on a large platter or over individual plates if you prefer. Sprinkle over the vinegar so that each slice gets a few drops.
  5. Mix the yogurt and garlic in a small bowl. Top each slice of aubergine with just a little dollop of yogurt, dividing it between the slices then scatter over the mint, walnuts, chilli and nigella seeds. Finally drizzle over the honey and a little extra olive oil.
  6. Serve while still a little warm or eat at room temperature, but best not chilled.

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