Surprisingly filling and so easy to do.
This may not be the prettiest dish in the world, however it was incredibly tasty! It was a brand new recipe I thought I would try and it worked out.
This recipe overall took around 1 hour.
Equipment;
Oven
Chopping Board
Knife
Baking tray
Parchment paper
2 small bowls
Food safe brush
Spoon or mini whisk
Ingredients;
Aubergine - halved
2 tsp Oil
1 tsp Paprika
Salt & Pepper
Any vegetable sides or salad you like
Dressing;
6 tbsp. Plant based yoghurt
2 tsp Olive oil
1 tsp Salt
1 tsp Pepper
1 tsp Cumin
1 tsp Lemon juice
2 Garlic cloves - minced
Before you start line your baking tray and turn your oven to 180C
Let's begin.
Chop the stem off the aubergine and slice it in half. Make criss cross cuts into the flesh without piercing the skin. Then place them onto the baking tray.
To make the oil base, for cooking the aubergine; in a small bowl add the oil, paprika, salt and pepper, give it a good mix and brush over the indentations of the aubergine. If there is any oil left you can use this over the vegetables on the side.
Place into the over for around 35 - 45 minutes.
In the mean time you can create the yoghurt dressing. First mince the garlic up so its quite fine, then add everything into a small bowl and whisk together well. Once completed keep cool until it is ready to use.
When the aubergine is ready it should be a golden brown , charred on the edges. Drizzle the yoghurt dressing over and serve.
Enjoy!
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