This three-way marriage of oven-roasted aubergine slices, creamy garlic yoghurt and juicy pomegranate seeds is a match made in food-heaven.
I would like to be able to take all the credit for this recipe, but I was inspired by Yotam Ottolenghi, my mentor in all things pomegranate. I did make some alterations or, in my opinion, slight improvements (sorry, Yotam). Instead of entire aubergine halves I use slices. This shortens their cooking time, makes them a little easier to eat and serve as part of a buffet or appetiser platter and maximises their flavour (think thin versus thick fries). I also left out the buttermilk as I find it tends to makes the sauce very runny and I prefer it thick and creamy.
Ingredients (for 2):
250 ml Greek yoghurt
a splash of olive oil
1 or 2 cloves of garlic, crushed
- pre-heat the oven to 200 degrees Celsius (fan). Slice the tip and bottom off the aubergine, then slice in half (not lengthwise though, the other way!), slice each half in 0.5-1 cm thick rectangular slices. Arrange on a baking tray, drizzle with some olive oil and season with salt, pepper and dried oregano. Bake for about 20 minutes.
- make the sauce by combining yoghurt, a little olive oil, garlic and salt and pepper to taste.
- dismantle the pomegranate. You’re probably not going to use all the seeds, so put the rest in the fridge and eat them the next day (if you wait much longer they tend to ferment a little and become mushy and sour).
- take the aubergine slices out of the oven, top with sauce and pomegranate seeds et voilà!