Roasted Aubergine with feta yoghurt, Aleppo chilli and pistachio

⇐ Recipes from cookery books

Ingredients

for the aubergine

2 medium aubergine

30ml olive oil

salt & black pepper

for the feta yoghurt

½ Tbsp milk

½ Tbsp lemon juice

40g feta cheese - can easily have more

150g yoghurt

for garnish

15g pistachio kernels, lightly toasted

mint leaves

dill leaves

¼ tsp Aleppo chilli flakes (piri-piri or use less ordinary chilli flakes)

Method

1. Aubergine. Cut each aubergine lengthways into wedges - if small into quarters - they should be 2-3 cm wide at bottom. Place in large bowl with the olive oil and season with salt and black pepper. Mix well and spread out on a greaseproof paper lined baking tray. Bake for 20-30 minutes at 220℃ until cooked through and golden brown. Remove from oven and allow to cool.
2. Feta yoghurt. Mix the milk, lemon juice, feta and yoghurt in a bowl and whisk well till pretty smooth. Taste - may not need salt as feta is salty.
3. Assemble. Arrange the aubergine wedges on a large platter and spoon over the feta yoghurt. Top with pistachios, aleppo pepper and herbs.

Falastin Sami Tamimi & Tara Wiley

palestinian middle_eastern

extra text

Aubergine, roasted with feta yoghurt, Aleppo chilli and pistachio