Serves 2
Directions
- 1Roast the aubergines.
- 2Simmer with garlic, tomato, and spices.
- 3Spoon it over garlicy yogurt.
- 4Top with chili oil, pine nuts, mint, and dill.
Ingredients
- 2 aubergines
- 3 garlic cloves
- 2 tbsp tomato puree
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 onion
- 3 tomatoes
- 1 green chilli
- 1 tbsp vinegar
- 0.5 tbsp sugar
- 175 ml water
- 200 g plant-based yoghurt
- 0.5 lemon
- 1 garlic clove
- 0.5 tsp salt
- 2 tbsp extra virgin olive oil
- 1 tsp dried mint
- 1 tsp Aleppo pepper flakes
- 20 g toasted pine nuts
- 10 g fresh dill
Tips
- Serve warm or cold, with fluffy bread to scoop
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