Griddled aubergines with yogurt & mint

Makes a great starter, accompaniment to grilled meats, or ciabatta filling

  • Prep:10 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 105
  • fat 7g
  • saturates 1g
  • carbs 8g
  • sugars 6g
  • fibre 4g
  • protein 4g
  • salt 0.33g


  • 4 small aubergines, sliced into 1cm/½in thick rounds
  • 2 tbsp olive oil
  • 150g pot natural yogurt
  • juice of ½ lemon
  • 2 garlic cloves, crushed
  • small bunch mint leaves, coarsely chopped


  1. Drizzle the aubergine slices with olive oil and a little salt and pepper, and toss in a bowl. Heat a griddle pan until hot and cook the slices on both sides until soft and lightly charred; you’ll need to do this in batches. Leave to cool slightly on a serving plate.

  2. Meanwhile, mix the yogurt with the lemon juice, garlic and mint in a bowl. Season the mixture to taste. Drizzle the yogurt mixture over the griddled aubergine and serve at room temperature.

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