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Roasted aubergine with curried yoghurt

Roasted aubergine with curried yoghurt

Our featured recipe this week comes from Yotam Ottolenghi and his fantastic book ‘Simple’. This can stand up on its own, or maybe with some flatbreads and grilled chicken. However you chooses to eat it I am sure you will love the medley of flavours that it brings together… we love the zesty lime yogurt with the spices.

If you love aubergines you should also take a look at his vegetarian book ‘Plenty’. He has a whole chapter dedicated to the incredible aubergine, so why not try one of our favourite dishes using locally grown Pollença aubergines, pomegranates and artesenal Greek yoghurt from Agromart… delicioso!

• 3 large aubergines (or 4 regular) (1.1kg)
• 100ml groundnut oil
• 200g Greek-style yoghurt
• 2 tsp medium curry powder
• ¼ tsp ground turmeric
• 1 lime: finely grate the zest to get 1 tsp, then juice to get 2 tsp

• 1 onion, thinly sliced (150g)
• 30g flaked almonds
• ½ tsp cumin seeds, toasted and lightly crushed
• ½ tsp coriander seeds, toasted and lightly crushed
• 40g pomegranate seeds
salt and black pepper

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