This vegetarian baked aubergine with cumin and yoghurt sauce dish is truly refreshing and so full of wonderful flavours. Yes, I was trying to think of different words to describe it but I think refreshing is exactly the word that covers and says everything about this wonderfully balanced dish.
What is special about this baked aubergine dish?
It’s the baked aubergine smoothness, the chickpeas nuttiness and the cumin flavour mixed with the fresh lemon, garlic and fresh and crisp herbs, AMAZING!
We have had a barbecue the other day since April is being very good with us so far. This really warm weather is so perfect for a barbecue.
It was lamb, we decided we wanted to go all lamb with lamb ribs, lamb chops and cubed lamb on skewers with just a few courgettes and some button mushrooms tucked into a delicious fried rice. I will put that rice recipe up because you really must know about it, it has to be shared, it’s beautiful so stay tuned.
Of course, this was unanimously declared by all munchers in my house, plain perfection. The munchers include my two little ones (that are not that little any longer) that devoured this meal in no time. I can solemnly declare that our tummies were very happy.
I was particularly impressed with my son who is not an aubergine lover at all but he almost did not know that was aubergine hiding on his plate under that delicious yoghurt sauce.
I did have to cover it up and almost drown his aubergines into the yoghurt sauce. Oops, naughty mummy! It did work though. He ultimately declared that he doesn’t mind eating aubergines if they are made this way.
- It can be served both warm or cold;
- makes a beautiful side to any grilled meat, lamb, in particular;
- serve with some herby couscous.
- it will serve 3-4 people as a main or 5-6 as a side dish depending very much on the size of aubergines but also how hungry you are;
- add some pomegranate if you have to hand for an extra colour and flavour;
- add herbs, the best to use are coriander or cilantro, dill, parsley, mint and/or basil.
- as an alternative to cumin powder if you are not too keen on it, could be paprika smoked or unsmoked, zaatar, or coriander powder or a simple drizzle of lemon and nigella seeds (black sesame seeds).
Other aubergine recipes you may like:
- Miso aubergines
- Tomato and cheese topped aubergines
- Eggs, spicy lamb koftas and salad boats
- Cauliflower, aubergine and chickpeas salad
Okay then let’s just reveal this easy peasy recipe. Bon appetite!
Baked aubergine with cumin and yoghurt sauce
- chopping board
- ovenproof dish
- glass bowl
- 4 aubergines cut into halves
- 400 g cooked chickpeas I used canned
- 250 g Greek yoghurt
- 1 tsp cumin powder (shared between sauce, aubergine and chickpeas) * use more if want
- 1/4 tsp turmeric powder
- 1-2 cloves garlic (crushed and chopped)
- 8 cherry tomatoes halved (to serve)
- 2 tbsp coconut oil split between brushing aubergine and cooking the chickpeas
- 1 tsp salt plus one pinch for the sauce
- 1/2 lemon organic small unwaxed (its juice and zest)
- 4 tbsp fresh herbs (see serving suggestion notes)
- 1/5 tsp cayenne pepper (optional)
- 1 pinch chilli flakes to sprinkle over or mix in the yoghurt (optional)
- Prepare the aubergines ahead by washing them cutting them in half lengthways. Carefully score them with criss-cross cuts and sprinkle most of the salt over (keep one pinch of salt for your yoghurt sauce) and put aside for 20 min or longer. This task can be done ahead if you wish.
- Meanwhile, prepare the yoghurt sauce by taking a bowl out and mixing the yoghurt with the cumin powder, the lemon juice, crushed garlic, half of the lemon zest (keep the remainder for sprinkling over) pepper and a tiny pinch of salt.
- Prepare your chickpeas by taking them out of the can, rinse and place in a pan over medium heat with 1 tsp of olive oil. Cook for 3 minutes shaking the pan every now and again so the chickpeas coat in olive oil evenly. Sprinkle some salt, one pinch of cumin powder, one of turmeric powder and a tiny one of cayenne pepper. Cook for a further 3 minutes.
- Turn the oven on and preheat at 190°C/375F
- The aubergines should have released some juice. Carefully and very gently squeeze each aubergine ( holding it vertically or the cut side facing down) to discard of those juices.
- Brush each aubergine half with the olive oil, sprinkle some cumin powder and place them in a tray on baking paper. Repeat this with all 8 halves.
- Roast for about 35-40 min until they have browned and softened nicely.
- Take the aubergines out dish them out and sprinkle the chickpeas over. Spoon over the yoghurt sauce.
- Sprinkle the chopped herbs as well as some chilli flakes or cayenne pepper and the lemon zest. Serve with the halved tomatoes and enjoy!