Roast Aubergine with Curried Yoghurt

This is taken from Ottolenghi's simple cookbook and is a really great side for summer barbeques or for when your taste buds are feeling a little jaded. As like most of Yotam's side dishes, this goes very well with lamb however it's also substantial enough to stand alone for veggies wanting a slightly lighter supper.

Serving Suggestion: alongside slow-roasted lamb with crushed courgettes, and/or fattoush salad.

Difficulty Level: 2

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Ingredients:

Serves 4, generously.

• 3 large (or 4 regular) aubergines

• 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 and juice to get 2 tsp

• Salt and black pepper

• 1 onion, peeled and thinly sliced

• 30g flaked almonds

• ½ tsp cumin seeds, toasted and lightly crushed

• ½ tsp coriander seeds, toasted and lightly crushed

• 40g pomegranate seeds

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Method:

1. Heat the oven to 220C/425F/gas mark 7. Use a vegetable peeler to shave strips of skin off the aubergines from top to bottom, so they end up with alternating stripes of dark purple skin and clear white flesh. Cut the aubergines widthways into 2cm-thick rounds and put in a large bowl. Add 70ml oil, half a teaspoon of salt and plenty of pepper, then spread out on a large oven tray lined with baking paper. Roast for 40-45 minutes, until dark golden brown, then remove and leave to cool.

2. In a small bowl, mix the yoghurt with a teaspoon of curry powder, the turmeric, lime juice, a generous pinch of salt and a good grind of pepper, then put it in the fridge until later.

3. Heat the remaining two tablespoons of oil in a large frying pan on a medium-high flame. Once hot, fry the onion for eight minutes, stirring frequently, until soft and dark golden brown. Add the remaining teaspoon of curry powder, the almonds and a pinch of salt, and fry for two minutes, until the almonds are lightly browned.

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5. To serve, lay the aubergine slices on a platter, overlapping them slightly. Spoon the yoghurt sauce over the top, then scatter on the fried onion mix. Sprinkle over the cumin seeds, coriander seeds, pomegranate seeds and lime zest, and serve.

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