Middle Eastern
Aubergine and Yoghurt Salad
Roasted aubergine with creamy garlic yoghurt - a Levantine-style side.
45 minutestotal time
4 servingsserves
Mediumdifficulty
Ingredients
- 2 aubergines, diced and roasted
- 200g Greek yoghurt
- 1 garlic clove, crushed
- Fresh mint
- Olive oil, pomegranate seeds (optional), salt
Method
Roast the diced aubergine in olive oil for 25-30 minutes until soft and golden.
Mix the yoghurt with the garlic and salt. Spread the yoghurt on a platter and top with the roasted aubergine.
Finish with mint, pomegranate seeds and a drizzle of olive oil.
#salad#vegetarian#aubergine#creamy
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