aubergine roasted with yoghurt & Indian spices

1st August 2009


Before I left Israel for my holiday to Australia, I had a lot of aubergines in the garden and I needed to find ways to use them, hence why another post where they feature as the main ingredient.

This one is roasted eggplant, with a sautéed spice-infused ghee and then fold into braised tomatoes, yoghurt and fresh coriander, as in baba ghanoush.   I serve it as a side dish to any simple dahl and grain, goes well with oven roasted potatoes or as a dip with crunchy vegetables, small cold cucumber slices are especially nice.

roasted aubergine with yoghurt & Indian spices

Inspired by The Vegetable Table by Yamuna Devi

Makes approximately 1½ cups

ingredients :

1 large aubergine

1 Tblsp ghee/oil

1 tsp cumin seeds

tsp asafoetida powder

tsp red pepper flakes

¼ tsp turmeric powder

5 small cherry tomatoes, finely chopped

½ cup thick Greek yoghurt

salt to taste

½ cup finely chopped fresh coriander

preparation :

Cook the aubergine over a gas flame or electric grill as described in the recipe for baba ghanoush, until the skin blackens and blisters and the inside flesh is very soft; 10 – 20 minutes.


Slit the eggplant and scoop the flesh into a bowl, removing the charred skin.  Let it to sit in a strainer for a few minutes to allow the juice to leak out and drain away as this is quite bitter.  Drain out the bitter juice, place the flesh into a bowl and mash with a fork.

Heat a little ghee or oil.  When hot, add the cumin seeds, fry until golden, drop in the asafoetida, red pepper flakes, turmeric and within seconds the tomatoes.  Fry until the tomatoes are slightly broken down, 3 – 4 minutes.  Turn off the heat and add this to the aubergine mixture.  Season with salt and stir in the yoghurt and fresh coriander.  Drizzle with ghee before serving and garnish with more fresh coriander.

Serve warm or at room temperature with chapatis or your favourite grain dish.


Goodness shared from Stacey

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