Ingredients

The following ingredients have 3 Servings
  • 2 large and long aubergines (eggplant)
  • 30 ml olive oil
  • Salt
  • Freshly ground black pepper
  • A few sprigs of thyme
  • Seeds of 1 pomegranate
  • 250 g Greek yogurt
  • 2-3 tbsp lemon juice
  • 2-4 tbsp milk
  • 1 tbsp olive oil
  • 1 small garlic clove (crushed)
  • Salt

Instruction

  • Preheat the oven to fan assisted 180C / 200C / 400F / gas 6.
  • Cut the aubergines (eggplants) in half lengthways without removing the green stalk.
  • Make about four deep parallel incisions in the cut side of the aubergine, but don't go as deep as the skin. Then turn the aubergine at a 45-degree angle and do another four cuts to create a diamond pattern.
  • Line a tray with baking parchment and add on the aubergines cut side up.
  • Brush the aubergines with the oil until all the oil has been soaked into the flesh.
  • Season with salt, pepper and thyme and roast for about 35 mins until they are well browned (but not burnt).
  • Remove them from the oven and let them cool.
  • While the aubergines are roasting in the oven prepare the lemon yoghurt sauce. Combine all the ingredients for the yogurt sauce and mix well. Add a little extra milk if the sauce is too think and a little extra lemon if not lemony enough.
  • Chill yoghurt sauce in fridge whilst waiting for aubergines to roast and cool.
  • Spoon yoghurt sauce over the cut sides of the aubergines and top with pomegranate seeds.