roasted aubergine with yoghurt & Indian spices

1st August 2009


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

Hamilton Island, Qld Australia

This is roasted eggplant with spice-infused ghee, braised tomatoes, yoghurt and fresh coriander.   I serve it as a side dish to any simple dal and grain, and it 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


1 large aubergine

⅓ – ½ cup Greek yoghurt

salt to taste

½ cup finely chopped fresh coriander


1 Tbsp ghee/oil

1 tsp cumin seeds

tsp asafoetida powder

tsp red pepper flakes

¼ tsp turmeric powder

5 small cherry tomatoes, finely chopped


1.  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.


2.  Slit the eggplant and scoop the flesh into a bowl, removing the charred skin; allow 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.

prepare the voggarane

3.  Heat the ghee; when hot, add cumin seeds – fry until golden, then add the asafoetida, red pepper flakes, turmeric and, within seconds, the tomatoes. Fry until the tomatoes are slightly broken down, 3 – 4 minutes, then add to the aubergine.

4.  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 chapati or your favourite grain dish.


Goodness shared by Stacey

baba ghanoush (eggplant with tahini)

23rd July 2009



from this beauty, this blossom, an eggplant will be born…

baba ghanoush – eggplant with tahini

This dish combines two strong flavours: the smokiness of the aubergine and the strong taste of tahini sharpened by lemon.  This is a dish made entirely on taste.  To prepare the eggplant, cook it over the stove-top gas flame.  I place it directly over the flame, or you can place a wire rack over the gas hob to keep the distance between the flame and the eggplant. (If you don’t have a gas stove, blacken under the broiler/grill).  Cooking it directly over the flame gives it a deep and smoky flavour you would not get when grilling or roasting.


1 large eggplant

– ½ cup good quality tahini paste

2 Tbsp lemon, or more to taste

salt and black pepper

3 Tbsp finely chopped fresh parsley or coriander

for garnish – seeds from a pomegranate, roughly chopped toasted pine nuts

olive oil to finish


1.  Cook the aubergine over a gas flame until it is blistering, black and the flesh feels soft and juicy. Rotate every 5-7 minutes for 20-30 minutes. Use metal tongs to turn them. (You can line the base of the gas hob with foil to protect it, keeping only the burners exposed.)

2.  Allow to cool slightly and peel away the charcoal skin.


3.  Place the aubergine flesh in a bowl and allow it to sit for 5 minutes to allow the juice to leak out and drain away.  This liquid is somewhat bitter, so discard it.

4.  Mash flesh with a fork, add lemon juice, tahini, salt and pepper. Taste and add more salt, lemon juice, or tahini if necessary.  Add the fresh parsley or coriander.

To serve, spread over a shallow dish, sprinkle with pomegranate seeds and pine nuts and drizzle the top with olive oil.

Goodness shared by Stacey

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