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Roast Aubergine with Lemon, Yogurt, Thyme, and Pomegranate Seeds
This is such a fantastic combination – and so quick and easy. Perfect as a starter or part of a meze – or it goes very well with roast lamb.
Aubergines get more groans of delight than almost anything I cook – and are brilliant for downsizing: their squidgy, creamy texture is a godsend in a life that is slightly lacking in actual cream. The drawback is that most recipes require about a litre of olive oil, which is not helpful. This one uses very little, but without tasting low-fat. Depending on your downsizing approach, use as much or as little as you like.
- 2 aubergines
- Half a lemon, finely chopped
- A few sprigs thyme, finely chopped
- 80g Greek yogurt
- Salt and pepper
- Seeds from half a pomegranate
- A drizzle of olive oil
- Cut the aubergine in half lengthwise, make diamond, criss-cross incisions, brush it with a little oil, and add a few good grindings of salt and pepper.
- Roast them in a hot oven for 40 minutes or so, making sure they are absolutely thoroughly cooked. I usually brush them with a little more oil halfway through.
- Mix everything together – holding back a few pomegranate seeds to scatter over before serving – and spoon it over the cooked aubergine.
Diva notes.
Yogurt
To make it more downsizing without ruining it, use ordinary whole milk yogurt. To make it even more downsizing, use skyr or fatless, but you made need counselling afterwards.
Cooking Aubergine
The main problem with aubergine is people do not cook it for long enough and it's like eating cotton wool. Do not be one of those people.
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