Main Course
Roast Aubergine with Curry Yogurt, Pomegranate, and Mint
Ingredients
- 2 large aubergines
- 2 tablespoons olive oil
- Irish Sea Salt to taste
- Freshly ground black pepper to taste
- 1 tsp cumin
- 200 g Greek yoghurt
- 1 tablespoon curry powder garam masala
- 1 tsp
- 1 tsp honey
- ¼ tsp turmeric
- 1 tablespoon lemon juice
- 2 tablespoons of pomegranate molasses
- pomegranate seeds ½ pomegranate
- A handful of fresh mint leaves torn
Method
- Preheat the oven to 210°C
- Slice the aubergines in half lengthways. Score them diagonally. Place them on a baking tray lined with parchment paper. Drizzle olive oil over the slices and season with salt and pepper.
- Roast the aubergine slices in the preheated oven for about 25-30 minutes, or until they turn golden brown and tender. Turn the oven down to 180 ℃. Flip them after 25 minutes and cook skin side up for 15 minutes to ensure even browning. Flip them back over and finish for a further 10-15 minutes.
- While the aubergines are roasting, prepare the curry yogurt. In a small bowl, combine the Greek yogurt, curry powder, turmeric and lemon juice. Mix well until the curry powder is evenly distributed.
- Once the aubergine are cooked, remove them from the oven and let them cool slightly. Transfer the slices to a serving platter.
- Spoon the curry yogurt over the roasted aubergine, spreading it evenly. Drizzle on the pomegranate molasses.
- Sprinkle the pomegranate seeds and torn mint leaves over the yogurt-topped aubergines.
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