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Aubergine with yogurt & tomato sauces

Aubergine provides a meaty kick to this veggie main, and the versatile sauce will become a favourite for many a dinner

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 0
  • Easy
  • Serves 0
  • Easy
  • Calories 230
  • Carbohydrates 22
  • Saturated Fat 6
  • Sugar 21
  • Protein 6
  • Fat 14
  • Fibre 1
  • Salt 2.13

Nutrition per serving

  • Calories 230
  • Carbohydrates 22
  • Saturated Fat 6
  • Sugar 21
  • Protein 6
  • Fat 14
  • Fibre 1
  • Salt 2.13

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

Tip

Versatile sauce
These sauces also work well with other grilled vegetables such as courgettes and red or yellow peppers, as well as spicy chicken.

Method

  1. 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.

  2. 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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